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Soups  and 

Consommes 

of  the 

WORLD  FAMOUS  CHEFS 
United  States 
Canada 
Europe 

The  Soup  and  Consomme  Book 

Prom  the 

INTERNATIONAL  COOKING  LIBRARY 

Compiled  and  Edited  by 
A.  C.  HOPF 

Translations  by  Louis  Sterzer,  Los  Angeles 


Los  Angeles,  Cal. 

International  Publishing  Co. 

1914 


1 


COMPILED,  EDITED  AND  COPYRIGHTED 

BY 

A.  C.  HOFF 

ALL  RIGHTS  RESERVED 


1  91  4 


i&yi.  s 
So  H 


i 


CONTRIBUTORS 


Emile  Bailly,  Chef . Hotel  St.  Regis . New  York  City 

Jean  S.  Berdou,  Chef . Hotel  Astor . New  York  City 

Jean  Millon,  Chef . Ritz-Carlton . New  York  City 

Henri  Berger,  Chef . Frankfurter-Hof . Frankfurt,  Germany 

Jules  Kohler,  Chef . Hotel  Adlon . Berlin,  Germany 

G.  Milhau,  Chef . Tait-Zinkand  Cafe . San  Francisco 

Adrian  Delvaux,  Chef . Hotel  Baltimore . Kansas  City 

Otto  Geutsch,  Chef . Hotel  Windsor . Montreal 

Joseph  C.  Campazzi,  Chef  —  Royal  Poinciana . Palm  Beach 

E.  C.  Perault,  Chef . Planters  Hotel . St.  Louis 

John  Chiappano,  Chef . Auditorium  Hotel . Chicago 

Geo.  R.  Meyer,  Chef . Rector’s  Cafe . Chicago 

Gerard  Embregts,  Chef . Chateau  Frontenac . Quebec 

Louis  Pfaff,  Chef .  New  Willard  Hotel . Washington 

Henry  Johannsen,  Chef . Hotel  Royal  Palm . Miami 

Victor  Hirtzler,  Chef . Hotel  St.  Francis . San  Francisco 

Emile  Burgermeister,  Chef. .  Hotel  Fairmont . San  Francisco 

Martin  Ginder,  Chef . Hotel  Green . Pasadena 

Joseph  Stoltz,  Chef . Hotel  Ponce  de  Leon . St.  Augustine 

Henri  Boutroue,  Chef . Hotel  Shelbourne . Dublin,  Ireland 

Thos.  Cooney,  Chef . Van  Nuys  Hotel . Los  Angeles 

Jules  Dauviller,  Chef . Palace  Hotel . San  Francisco 

Arthur  Taylor,  Chef . Hotel  Raymond . Pasadena 

Ernest  Otzenberger,  Chef.  .  .  Hotel  Dennis . Atlantic  City 

Cesar  Obrecht,  Chef . Grand  Hotel  de  L’Europe  Lucerne,  Switzerland 

Jules  Boucher,  Chef . Arlington  Hotel . Hot  Springs 

Chas.  Grolimund,  Chef . Washington  Hotel . Seattle 

Jean  Juillard,  Chef . Hotel  Adolphus . Dallas 

Chas.  Pier  Giorgi,  Chef . Hotel  Alcazar . St.  Augustine 

Peter  Bona,  Chef . Hotel  Chamberlain . Fortress  Monroe 

Louis  Lescarboura,  Chef . Ft.  Pitt  Hotel . Pittsburgh 

John  Pfaff,  Chef . Hotel  Cape  May . Cape  May 

Walter  Jurenz,  Chef . Hotel  Galvez . Galveston 

S.  B.  Pettengill,  Chef . Hotel  Ormond . Ormond  Beach 

Geo.  E.  Schaaf,  Chef . Hotel  Albany . Denver 

Ben  E.  Dupaquier,  Chef . Hotel  Arlington . Santa  Barbara 

William  Leon  Benzeni,  Chef.  .  Hotel  Virginia . Long  Beach 

Chas.  A.  Frey,  Chef . Hotel  Alexandria . Los  Angeles 

Lucien  Fusier,  Chef . Grand  Hotel  Metropole.  .  .Interlaken,  Switzer¬ 

land 

G.  Cloux,  Chef . U.  S.  Grant  Hotel . San  Diego 

A.  Schloettke,  Chef . Westminster  Hotel . Dresden,  Germany 

Lucien  Raymond,  Chef . Hotel  Congress  &  Annex.  .Chicago 

Louis  Them,  Chef . Hotel  Utah . Salt  Lake  City 

Jules  Edward  Bole,  Chef . Hotel  Jefferson . St.  Louis 

John  Bicochi,  Chef . Hotel  Piedmont . Atlanta 

Edw.  R.  J.  Fischel,  Steward.  .Hotel  Piedmont . Atlanta 

Leopold  Saux,  Steward . Hotel  Grunewald . New  Orleans 

Henri  D.  Fouilloux,  Steward  St.  Charles  Hotel . New  Orleans 


PREFACE 


In  presenting  to  the  public  this  book  on  SOUPS  AND  CON¬ 
SOMMES  we  feel  that  we  are  presenting  the  most  complete  author¬ 
itative  and  up-to-date  book  ever  prepared  on  the  subject.  The  con¬ 
tributors  being  the  finest  chefs  in  the  United  States,  Canada  and 
Europe  insure  every  recipe  shown  as  right.  These  world-famous  chefs 
have  given  us  their  special  recipes,  and  they  have  made  the  explanations 
so  plain  and  so  complete  that  any  one  can  readily  understand  them. 

The  great  chefs  who  have  prepared  these  recipes  for  us  have 
all  made  cooking  their  life  work  and  have  been  apprenticed  under  the 
finest  and  most  practical  teachers  in  the  culinary  lines  in  this  country 
and  abroad. 


A  large  portion  of  the  copy  has  been  translated  from  the  French. 
The  finest  chefs  are  generally  the  French  or  Swiss.  They  are  not 
literary  men;  their  language  is  not  flowery,  but  we  know  that  even  with 
the  difficulty  that  exists  in  expressing  in  English  many  of  the  French 
terms  that  the  work  as  a  whole  will  be  easily  understood  and  greatly 
appreciated. 


This  is  the  first  time  in  history  that  such  a  wonderful  collection 
of  recipes  have  been  made  obtainable  for  general  use.  These  men 
are  giving,  in  these  recipes,  their  “  professional  secrets. ”  The  calibre 
of  the  men  who  have  prepared  these  recipes  is  great  and  represents  as 
much  as  the  great  masters  in  other  lines  of  the  world’s  work.  Napoleon 
Bonaparte  was  a  great  general;  Shakespeare,  a  great  author;  George 
Washington,  a  wonderful  statesman;  and  Thomas  Edison,  a  masterful 
inventor; — but  we  feel  that  the  master  chefs  represented  here  are  to  be 
considered  just  as  great  and  doing  just  as  much  of  the  world’s  work  as 
any  of  the  famous  men  we  have  all  been  taught  to  revere  and  respect. 


The  International  Cooking  Library,  covering  in  twelve  volumes 
every  conceivable  part,  section  or  angle  of  the  cooking  question,  makes 
it  possible  for  any  one  who  will  follow  these  recipes  to  be  an  expert  cook. 
The  great  masters  who  have  prepared  these  recipes  have  spent  their 


4 


Our  Contributor/ 


lives  studying  and  experimenting  and  are  giving  in  these  recipes  their 
best  ideas  and  suggestions.  These  are  dishes  of  the  millionaires  and 
the  most  particular  epicureans. 

We  feel  that  this  set  of  books  is  presented  to  the  public  at  just 
the  opportune  time.  All  people  are  beginning  to  realize  that  there  is 
really  no  more  important  art  than  cooking  and  this  should  be  so;  for 
what  should  be  considered  more  important  than  what  we  eat?  The 
best  health  insurance  is  having  the  right  kind  of  foods,  properly 
prepared.  A  man  is  at  his  best  only  when  he  is  in  robust  health  and 
nothing  will  undermine  a  person’s  constitution  so  quickly  as  poor 
food.  The  best  dishes  and  the  sure  and  absolute  recipes  for  making 
them,  are  contained  in  this  wonderful  set  of  books.  All  the  copy 
is  from  authorities  just  as  positive  and  just  as  sure  in  this  line  as  the 
noted  Blackstone  was  on  legal  lines.  We  picked  the  best  chefs  in 
the  world;  we  would  accept  copy  from  no  others. 

A  careful  study  of  the  recipes  and  careful  application  of  the 
directions  for  same  is  all  that  is  necessary  to  produce  the  results 
that  have  made  these  men  famous. 

In  the  presentation  of  this  book,  we  wish  only  that  space  would 
allow  us  to  mention  and  pay  courtesy  to  the  many  men  who  have 
assisted  us  in  the  various  departments,  copy  preparation,  translation, 
and  editing,  also  the  courtesies  rendered  by  the  managers  of  the  world 
renowned  hotels  whose  chefs  have  been  our  contributors. 

INTERNATIONAL  BOOK  PUBLISHING  COMPANY 


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INDEX 


LECTURE  ON  SOUPS  AND  CONSOMMES 


THOS.  COONEY,  Chef  de  Cuisine,  HOTEL  VAN  NUYS,  Los  Angeles,  Calif 
HOW  TO  MAKE  GENERAL  STOCK 


CONSOMME 

CHICKEN  STOCK 

CHICKEN  BROTH  MADRILENE 

CHICKEN  BROTH  BELLEVUE 

CHICKEN  BROTH  CREOLE 

FAMILY  STYLE 

ROUX 

MULLIGATAWNEY 
LAMB  BROTH 
SCOTCH  LAMB  BROTH 
HOCHE  POT  OR  HOTCH  POTCH 
ASPARAGUS  BOUILLON 
TOMATO  BOUILLON 


PUREE  OF  TOMATOES 
TOMATO  GUMBO  CREOLE 
PUREE  OF  SPLIT  PEAS 
VEAL  BROTH  OR  STOCK 
MOCK  TURTLE 
ENGLISH  BEEF  BROTH 
CONEY  ISLAND  CLAM  CHOWDER 
BOSTON  CLAM  CHOWDER 
GREEN  TURTLE  AMOUTILLADO 
PUREE  MONGOLE 
CREAM  OF  CELERY 
VEGETABLE  SOUP 
POTATO  AND  LEEK  SOUP  NO.  1 
POTATO  AND  LEEK  SOUP  NO.  2 


13 


ONION  SOUP  AU  GRATIN 

ADRIAN  DELVAUX,  Chef  de  Cuisine,  HOTEL  BALTIMORE,  Kansas  City,  Mo..  .  24 
CHICKEN  BROTH,  WINDSOR  POTAGE  A  LA  BONNE  FEMME 
CLAM  BROTH  IN  CUP  WITH  WHIPPED  CREAM 
CREAM  VELOURS  OF  TOMATO  AUX  PERLES  TAPIOCA 
ESSENCE  OF  BEEF 


LOUIS  THEIN,  Chef  de  Cuisine,  HOTEL  UTAH,  Salt  Lake  City,  Utah .  25 

CREAM  OF  TOMATO  POTAGE  PROVENCALS 

POTAGE  AUX  LENTILLES,  MONTAGNARDE 


WALTER  JURENZ,  Chef  de  Cuisine,  HOTEL  GALVEZ,  Galveston,  Tex .  27 

GERMAN  LIVER  DUMPLING  SOUP 
LENTIL  SOUP,  FARMER  STYLE 
BISQUE  OF  CRAWFISH— GULF  STYLE 

GEO.  R.  MEYER,  Chef  de  Cuisine,  RECTOR’S  CAFE,  Chicago,  Ill .  28 

TOMATO  CONSOMME  SOUVERAINE 

JOHN  PFAFF,  Chef  de  Cuisine,  HOTEL  CAPE  MAY,  Cape  May,  N.  J .  30 

STRAINED  GUMBO  IN  CUPS 

LEOPOLD  SAUX,  Steward,  HOTEL  GRUNEWALD,  New  Orleans,  La .  30 

CRAWFISH  BISQUE,  CREOLE 

GEORGE  E.  SCHAAF,  Chef  de  Cuisine,  HOTEL  ALBANY,  Denver,  Colo .  32 

TOMATO  BOUILLON  EN  TASSE 

CREAM  OF  CHICKEN  SOUP  WITH  ASPARAGUS 

HENRI  D.  FOUILLOUX,  Steward,  HOTEL  ST.  CHARLES,  New  Orleans,  La...  33 

CLEAR  GREEN  TURTLE  SOUP 

HENRI  BOUTROUE,  Chef  de  Cuisine,  HOTEL  SHELBOURNE,  Dublin,  Ire .  34 

CONSOMME,  CH ANCELIER  POTAGE  LONDONDERRY 

ARTHUR  TAYLOR,  Chef  de  Cuisine,  HOTEL  RAYMOND,  Pasadena,  Calif .  34 

GUMBO  A  LA  SAM  WARD 

LUCIEN  RAYMOND,  Chef  de  Cuisine,  HOTEL  CONGRESS  AND  ANNEX, 

Chicago,  Ill .  35 

CREME  DE  VOLAILLE  MARIE  STUART  CONSOMME  CYRANO 


HENRI  BERGER,  Chef  de  Cuisine,  FRANKFURTER-HOF,  Frankfurt,  Germany.  35 

CONSOMME— RICH  EN  TASSE 


10 


LOUIS  LESCARBOURA,  Chef  de  Cuisine,  HOTEL  FT.  PITT,  Pittsburg,  Pa .  36 

POTAGE  BONNE  FEMME  GARBURE  POLIGNAC 

POT  AU  FEU  HENRY  IV.  CHICKEN  GUMBO  GERMANINE 

ONION  SOUP  NORSE  CREAM  OF  MUSHROOMS 

CONSOMME  IN  JELLY  CREAM  OF  TAPIOCA 

JEAN  JUILLARD,  Chef  de  Cuisine,  HOTEL  ADOLPHUS,  Dallas,  Tex .  39 

POTAGE  SIDI  BRAHIM  POCHOUSE  BOURGIGNONE 

POTAGE  VENDANGEUSE  POTAGE  SIMONETTE 

PUMPKIN  GRAND  MERE  PIGEON  SOUP— FARMER  STYLE 

DEEP  SEA  CONSOMME  VEGETABLE  SOUP  PROVANCALE 

POTAGE  A  LTSEILLE  JEUNE  MARIEE 
CREAM  OF  DUCK  LIVER  VARSSOVIENNE 

JOHN  CHIAPPANO,  Chef  de  Cuisine,  AUDITORIUM  HOTEL,  Chicago .  41 

BOUILLON  BOSTONIENNE 

GERARD  EMBREGTS,  Chef  de  Cuisine,  HOTEL  CHATEAU  FRONTENAC, 

Quebec,  Canada . .  42 

POTAGE  A  LA  REINE  POTAGE  CHASSEUR  (Hunter’s  Potagej ' 

PETER  BONA,  Chef  de  Cuisine,  HOTEL  CHAMBERLIN,  Fortress  .Monroe,  Va  43 
EGGS  BOUILLON  CLAM  CHOWDER,  VIRGINIA  STYLE 

CONSOMME  SUEDOISE  POTAGE  A  LA  PIEDMONTESE 

CONSOMME  VERTE  PRE  CONSOMME  A  LA  MONTE  CARLO 

CHAS.  GROLIMUND,  Chef  de  Cuisine,  HOTEL  NEW  WASHINGTON,  Seattle, 

■\\rash  ,  *4*4: 

PHILADELPHIA  PEPPER*  POT  POTATO  *SOUP  CHIFFONADE . 

CONSOMME  COLBERT  FISH  BROTH  A  LA  WASHINGTON 

S.  B.  PETTENGILL,  Chef  de  Cuisine,  HOTEL  ORMOND,  Ormond  Beach,  Fla  46 
COQUINA  CLAM  BROTH  POTAGE  UNCLE  SAM 

HOT  TOMATO  BOUILLON  IN  CUPS 

JOSEPH  STOLTZ,  Chef  de  Cuisine,  HOTEL  PONCE  DE  LEON,  St.  Augustine,  Fla  47 

TOMATO  CHOWDER,  VIRGINIENNE 

CHAS.  A.  FREY,  Chef  de  Cuisine,  HOTEL  ALEXANDRIA,  Los  Angeles,  Calif.  .  47 

CHICKEN  BROTH  ALEXANDRIA,  QUENELLES 

JEAN  S.  BERDOU,  Chef  de  Cuisine,  HOTEL  ASTOR,  New  York  Citv,  N.  Y.  .  48 

BISQUE  D’HOMARD  AMERICANE  SOUPE  AU  CRESSON 

EMILE  BAILLY,  Chef  de  Cuisine,  HOTEL  ST.  REGIS,  New  York  City,  N.  Y. .  .  49 

CONSOMME  PAR  FAIT 

BEN  E.  DUPAQUIER,  Chef  de  Cuisine,  HOTEL  ARLINGTON,  Santa  Barbara,  Cal  50 
CONSOMME  POTAGE  PRINTAINIER 

MARTIN  GINDER,  Chef  de  Cuisine,  HOTEL  GREEN,  Pasadena,  Calif .  51 

TOMATO  BROTH  CREAM  OF  CHICKEN  TAVERN 

JULES  DAUVILLER,  Chef  de  Cuisine,  HOTEL  PALACE,  San  Franciseo,  Cal  52 

BONED  OXTAIL  AYRSHIRE 

JULES  BOUCHER,  Chef  de  Cuisine,  HOTEL  ARLINGTON,  Hot  Springs,  Ark .  53 

BOUILLON  EN  TASSE  CLEAR  GREEN  TURTLE 

EDW.  R.  J.  FISCHEL,  Steward,  HOTEL  PIEDMONT,  Atlanta,  Ga .  54 

CHICKEN  GUMBO  STRAINED  IN  CUP 

CHAS.  PIER  GIORGI,  Chef  de  Cuisine,  HOTEL  ALCAZAR,  St.  Augustine,  Fla  .  55 
CHICKEN  AND  CELERY  BOUILLON— OPORTO 
POTAGE— VICTORINE 

CESAR  OBRECHT,  Chef  de  Cuisine,  GRAND  HOTEL  DE  L’EUROPE,  Lucerne, 

Switz .  56 


CONSOMME  PAR  FAIT 

11 


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World  Renowned  Hotel/ 


ERNEST  OTZENBERGER,  Chef  de  Cuisine,  HOTEL  DENNIS,  Atlantic  City,  N.  J.  57 
CREAM  OF  ASPARAGUS  PUREE  OF  CUCUMBERS 

CLARIFIED  CHICKEN  CONSOMME 

WILLIAM  LEON  BENZENI,  Chef  de  Cuisine,  HOTEL  VIRGINIA,  Long  Beach,  Cal.  52 

ESSENCE  OF  TOMATO  EN  TASSE 

LOUIS  PFAFF,  Chef  de  Cuisine,  HOTEL  NEW  WILLARD,  Washington,  D.  C. .  .  58 
STRAINED  GUMBO  CLEAR  GREEN  TURTLE 


JULES  KOHLER,  Chef  de  Cuisine,  HOTEL  ADLON,  Berlin,  Germany .  59 

CONSOMME  JACOBINE  MOUSSELINE  SICILIENNE 

CONSOMME  BEBAC 

LUCIEN  FUSIER,  Chef  de  Cuisine,  GRAND  HOTEL  METROPOLE,  Interlaken, 

Switz . .  60 

CONSOMME  ANDALOUS 


VICTOR  HIRTZLER,  Chef  de  Cuisine,  HOTEL  ST.  FRANCIS,  San  Francisco,  Cal.  61 
VELVET  SOUP  CHICKEN  BROTH  L’ORANGE 

CONSOMME  ADELE  CREAM  OF  CHICKEN  HORTENSE 

CLAM  BROTH  PUREE  OF  SPLIT  PEAS 

PRINCESS  SOUP  CREAM  OF  POTATO  SOUP 

CREAM  OF  TOMATO  SOUP,  ST.  FRANCIS 


12 


1 


LECTURE  ON  SOUPS  AND  CONSOMMES 

by  Thomas  Cooney 

Chef  de  Cuisine,  Hotel  Van  Nuys 
Los  Angeles,  California 

• 

As  soup  is  one  of  the  most  important  items  on  a  bill  of  fare  or  in  the 
household,  too  much  care  cannot  be  taken  in  its  preparation.  To 
make  good  soup  is  easy,  although  few  know  how.  Some  cooks  through 
lack  of  knowledge  and  some  through  carelessness  compound  a  soup 
which  is  tasteless  and  flavorless  and  of  no  food  value  whatever,  not 
differing  very  much  from  what  some  people  rightfully  call  “suds.”  If 
soup  is  properly  prepared  and  served,  it  starts  the  meal  right  and 
anything  following  it  has  a  far  better  chance  to  please,  wherein  if  soup 
is  inferior,  it  has  a  very  bad  effect  upon  a  guest,  in  fact  making  him 
peeved  and  no  matter  how  you  try  to  please  him  or  her  it  will  avail 
not  if  given  a  poor  start;  hence  the  necessity  of  making  good  soup. 
Soup  on  “Party  Bills  of  Fare”  should  be  regulated  by  the  size  of  the 
bill.  If  a  heavy  bill  of  fare,  a  light  soup  or  consomme;  and  on  a  light- 
bill  of  fare,  a  heavy  soup,  cream,  etc. 

In  the  following  article  I  will  try  as  nearly  as  I  can  to  define  what, 
in  my  mind,  is  good  soup  and  if  directions  are  followed  will  prove 
satisfactory. 

As  to  soup  as  a  food,  it  has  very  little  value  although  many  claim 
much  for  it.  From  time  to  time,  many  writers  have  expressed  different 
views  on  soup,  but  the  principal  nutrition  lies  entirely  in  the  way  it  is 
prepared  and  not  as  we  read  about  it,  so  it  is  up  to  the  cook  to  make 
soup  that  is  nutritious  or  otherwise;  so  take  upon  yourself  the  responsi¬ 
bility.  If  it  is  nutritious,  it  is  to  your  credit,  if  not,  you  are  to  blame. 

GENERAL  STOCK 

Four  pounds  fresh  beef  shanks  cracked,  leaving  all  the  meat  on  the 
bones,  two  pounds  veal  shanks,  chicken  trimmings,  two  carrots,  two 
turnips,  three  tomatoes,  one  leek,  two  onions  and  some  celery  peelings. 


13 


World  Famous  Chert 


Have  soup  kettle  on  the  stove  with  two  gallons  boiling  water; 
plunge  the  bones  into  this,  keeping  the  water  boiling  vigorously  for 
five  minutes,  then  draw  back  and  let  simmer  for  one  hour  (by  plunging 
the  soup  bones  into  boiling  water  the  most  nutritious  part  of  the  meat 
is  saved,  namely,  the  albumen  which,  if  the  meat  or  bones  were  put  into 
cold  water  and  then  brought  to  a  boil  would  come  to  the  top  in  skum 
and  be  thrown  away),  then  add  the  vegetables  cup  up,  also  one  table- 
spoonful  of  salt.  Let  simmer  for  four  hours,  take  off  the  fire  and  strain 
through  a  soup  towel  made  of  fine  cheese  cloth.  Set  away  in  a  stone 
crock  in  a  cool  place  and  when  cold  set  in  ice  box  for  future  use.  This 
stock  should  always  be  made  a  day  ahead. 

CONSOMME 

Have  in  a  sauce  pan  one  pound  of  chopped  lean  beef,  one  sliced 
carrot,  half  a  leek,  one  stock  celery,  one  bay  leaf,  two  cloves,  one 
whole  spice,  four  beaten  egg  yolks,  two  ripe  tomatoes,  one  tablespoonful 
of  salt,  and  a  little  pepper.  Mix  thoroughly  with  a  spatula  adding 
one  gallon  of  hot  stock.  Place  on  stove  and  bring  slowly  to  a  boil, 
stirring  occasionally.  When  it  begins  to  boil  draw  back  and  let  simmer 
for  two  hours.  Strain  through  a  napkin  into  a  stone  crock;  season 
to  taste. 

Consomme  is  at  its  best  the  day  it  is  made,  except  for  jellies  or 
frappe.  If  consomme  is  left  to  set,  when  it  is  heated  up  again  it  tastes 
fiat  and  loses  its  brilliant  color  or  becomes  dull.  Consomme  should 
be  of  a  dark  amber  color,  if  not  dark  enough,  add  a  little  caramel  or 
burnt  sugar.  To  this,  many  cooks  object,  but  we  find  in  Williams' 
Chemistry  of  Life  that  caramel  is  very  healthy,  and  advocates  its  use 
in  sauces,  etc.  Lniformity  is  the  standard  of  excellency.  Consomme 
is  service  with  many  garnishings  a  la  this  or  a  la  that,  but  the  main 
body  always  remains  the  same. 

Jellied  consomme  is  very  much  appreciated  on  a  hot  day.  First 
try  consomme  to  be  jellied  by  setting  some  in  a  glass  and  placing  in 
chopped  ice;  let  set  and  if  not  firm  enough,  add  a  little  gelatine; 
bring  to  a  boil,  strain  and  set  away  to  cool.  If  for  frappe  it  should  not 
be  but  slightly  heavier  than  cold  consomme. 


14 


Their  Special  Sours &Com)jwe5 


CHICKEN  STOCK 

• 

Singe,  draw  and  wash  well,  three  fowls.  Have  on  the  fire  a  soup 
kettle  containing  one  and  a  half  gallons  of  water  boiling  vigorously. 
Plunge  the  fowls  into  this  and  let  boil  three  minutes.  Draw  back  and 
let  simmer,  adding  one  leek,  two  stalks  of  celery,  one  spoonful  salt, 
one  medium  sized  carrot,  one  bay  leaf  and  two  whole  peppers.  Skim 
off  any  scum  coming  to  the  top  and  let  cook  for  three  hours  or  until  the 
fowls  are  done. 

Remove  the  fowls  and  let  them  stand  in  cold  water  for  five  minutes 
(by  doing  this  the  skin  of  the  fowl  remains  soft  when  cold;  if  not  put 
in  cold  water  the  skin  gets  dry  and  hard  if  left  standing  for  any  length 
of  time)  and  set  away  for  future  use.  If  the  broth  is  not  strong  enough, 
boil  until  required  strength  is  attained;  strain  through  a  fine  cheese 
cloth  and  set  away  in  a  stone  crock  for  further  use. 

CHICKEN  BROTH  MADRILENE 

Same  as  above,  adding  twelve  ripe,  peeled  tomatoes,  two  chili  and 
two  bell  peppers  and  one  head  celery,  while  cooking. 

CHICKEN  BROTH  BELLEVUE 

Wash  well  twenty-four  clams.  Put  them  in  a  sauce  pan  on  the 
fire  with  just  a  little  water.  Cover  tightly  and  let  boil  five  minutes. 
Remove  the  cover  and  strain  the  juice  through  a  napkin.  Add  one- 
third  clam  juice  to  two  and  two-thirds  chicken  broth  or  vice  versa. 
If  for  Clam  Bouillon  Bellevue,  serve  in  bouillon  cups  with  whipped 
cream. 


CHICKEN  BROTH  CREOLE 

One  chicken,  boned  and  cut  in  dice;  cut  in  julienne  two  leeks,  two 
slices  of  Virginia  ham,  one  onion  cut  small,  three  chili  poppers  and  one 
bell  pepper  peeled,  seeded  and  cut  in  strips,  and  a  half  crushed  clove 
of  garlic.  Put  all  in  a  sauce  pan  with  a  quarter  of  a  pound  of  butter, 
braise  lightly,  stirring  occasionally  for  ten  minutes.  Then  add  one 
gallon  of  chicken  broth  and  let  cook  for  one  hour.  Have  peeled  and 
seeded  six  ripe  tomatoes,  cut  up  in  one  inch  squares,  and  one  quart  of 


15 


World  Famous  Chert 


cooked  okras  cut  about  one  inch  long;  add  to  broth  and  season  to 
taste.  Do  not  boil  again,  but  let  simmer  twenty  minutes,  lastly  adding 
two  cups  of  cooked  rice  and  some  parsley.  Serve  hot. 

Some  prefer  to  cook  rice  with  soup,  but  it  is  not,  to  my  idea,  a 
good  policy,  as  rice  gets  so  soft  and  mushy  when  thus  cooked. 

FAMILY  STYLE 

Cut  up  in  small  squares  the  bresst  of  one  raw  fowl,  one  carrot, 
one  turnip,  one  leek,  one  onion  and  one  peeled  and  seeded  bell  pepper. 
Place  in  a  sauce  pan  with  some  raw  butter  and  set  on  the  range.  Braise 
lightly,  then  add  one  cooking  spoonful  of  roux  or  thickening.  Mix 
until  smooth,  add  one  gallon  of  hot  chicken  stock.  Boil  one  hour,  add 
some  chopped  parsley  and  a  tablespoonful  of  chopped  chives;  season  to 
taste.  Serve  hot. 

ROUX 

Roux  is  one  of  the  most  important  elements  in  cooking  and  too 
much  care  cannot  be  taken  in  its  preparation.  Many  a  fault  in  culinary 
can  be  traced  to  a  roux  improperly  prepared. 

Melt  one  pound  of  butter  in  a  heavy  sauce  pan  and  use  only  the 
clarified  part;  add  to  it  one  pound  of  flour;  stir  thoroughly  until 
smooth,  cook  for  fifteen  minutes  on  the  range,  stirring  continually. 
Then  cover  the  sauce  pan  and  set  it  in  a  moderate  oven  for  thirty 
minutes,  stirring  occasionally,  when  it  will  be  ready  for  use.  This  will 
thicken  two  gallons  of  any  liquid  to  a  good  heavy  sauce  (not  soup)  as 
soup  is  light  and  requires  so  much  less. 

For  brown  sauces  or  soups,  continue  the  cooking  of  the  roux  until 
the  proper  color  is  attained  from  a  light  golden  color  to  dark  brown. 

M  ULLI G  AT  A  W  NE  Y 

Cut  in  dice,  two  onions,  two  heads  of  celery,  one  peeled  and 
seeded  chili  pepper  and  the  breast  of  one  raw  fowl.  Put  all  in  a  sauce 
pan  with  some  drawn  butter  and  braise  ten  minutes  on  a  moderate  fire; 
then  add  to  it  one  large  cooking  spoonful  of  roux,  mix  until  smooth, 
adding  one  gallon  of  chicken  stock;  season  to  taste  and  let  cook  one 
hour.  Have  peeled  and  cut  in  cubes,  two  apples  sauted  in  a  pan  with 


16 


Their  Special  Sours  &  Comma 


some  butter  three  minutes,  shaking  continually.  Then  add  to  the 
soup  with  two  tablespoonfuls  of  curry  diluted  in  water  and  one  cup 
cooked  rice.  Let  simmer  twenty  minutes  and  serve.  When  using 
curry  do  not  boil  afterward,  as  it  spoils  the  flavor. 

LAMB  BROTH 

Take  about  six  or  seven  lamb  bones  and  place  in  a  sauce  pan  with 
enough  cold  water  to  cover,  then  set  on  the  range  and  bring  to  a  boil. 
Let  cook  five  minutes,  take  them  off  and  wash  well.  Place  them  again 
on  the  fire  covered  with  water  as  before;  bring  to  a  boil  and  draw  back; 
let  simmer  for  four  hours  adding  two  leeks,  two  medium  sized  onions, 
two  carrots,  two  turnips  and  some  celery  peelings  and  a  bouquet  of 
parsley,  skimming  occasionally  and  keeping  covered  with  water  to 
make  up  for  evaporation;  now  this  broth  should  be  clear.  Take  off 
and  strain  through  a  fine  cloth  and  set  away  for  further  use.  Many 
soups  are  made  from  this  broth,  the  most  popular  being  Scotch  Hotch 
Potch  and  Scotch  Lamb  Broth. 

SCOTCH  LAMB  BROTH 

Cut  up  in  dice  four  turnips,  two  leeks,  one  onion,  two  or  three 
sfalks  of  celery  and  one  pound  of  lean  lamb  or  mutton.  Place  the 
vegetables  in  a  sauce  pan  with  some  drawn  butter  and  set  on  the  range. 
Let  cook  slowly  stirring  occasionally.  Then  take  the  diced  lamb  or 
mutton  and  plunge  it  into  boiling  water.  Let  boil  one  minute,  take  it 
out,  wash  off  and  add  to  the  vegetable.  Let  all  cook  together  for 
fifteen  minutes,  then  add  one  cupful  of  Scotch  oats  and  a  little  roux; 
mix  thoroughly  until  smooth,  adding  one  gallon  of  hot,  but  not  boiling 
lamb  broth.  Let  cook  two  hours  slowly;  skim  off  any  impurities  com¬ 
ing  to  the  top,  season  to  taste  and  when  ready  to  serve,  add  a  little 
chopped  chives  and  parsley. 

HOCHE  POT  OR  HOTCH  POTCH 

This  was  a  favorite  soup  of  Edward  the  Seventh.  Cut  in  dice, 
about  an  inch  square,  one  pound  of  lean  lamb  or  mutton.  Cut  in  julienne 
or  strips,  two  leeks,  half  a  hard  head  of  cabbage,  and  one  head  of  celery. 
Place  the  vegetables  in  a  sauce  pan  with  some  raw  butter  and  set  on 


17 


World  Famous  Chefj1 

■—  —  n— _  ■  ■  -mL  —  —  ■■  ■  i  —  ■ 


the  range.  (Follow  the  same  rule  as  in  Scotch  broth  with  diced  mutton.) 
Let  cook  for  fifteen  minutes  and  add  to  it  one  gallon  of  clear  lamb 
broth.  Let  cook  an  hour,  adding  one  teacupful  of  cooked  string  beans, 
one  cup  of  freshly  cooked  garden  peas  and  one  cup  of  fleurettes  of 
cauliflower;  season  to  taste  and  let  simmer  for  twenty  minutes  more. 
Skim  off  the  grease,  add  a  spoonful  of  chopped  chives  and  serve  hot. 

ASPARAGUS  BOUILLON 

This  bouillon  is  best  made  from  canned  asparagus.  Add  the 
contents  of  two  cans  of  asparagus,  juice  and  all,  to  half  a  gallon  of 
chicken  broth.  Season  and  boil  ten  minutes.  Strain  through  a  fine 
cloth,  forcing  as  much  of  the  asparagus  through  as  possible.  This 
bouillon  is  fine  served  cold  on  a  hot  day. 

TOMATO  BOUILLON 

Two  dozen  ripe  sound  tomatoes,  one  leek,  three  chili  peppers, 
one  bell  pepper,  two  stalks  of  celery,  one  onion  tied  in  a  cloth,  three 
cloves,  two  bay  leaves,  three  whole  spices  and  some  parsley;  add  one 
gallon  chicken  broth,  set  on  the  range,  bring  to  a  boil,  draw  back  and 
let  simmer  for  two  hours.  Season  to  taste.  If  too  tart,  add  a  little 
baking  powder.  Take  off  and  strain  through  a  fine  strainer  and 
afterwards  through  a  cheese  cloth.  It  should  be  of  a  nice  red  color. 
This  is  excellent  served  hot  or  cold. 

PUREE  OF  TOMATOES 

Cut  in  slices  two  onions,  one  head  celery,  one  carrot,  two  chili 
peppers,  one  bell  pepper,  a  small  veal  shank  and  a  small  ham  bone. 
Place  all  in  a  sauce  pan  with  some  drawn  butter  and  a  kitchen  bouquet 
containing  the  following  ingredients;  three  cloves,  four  whole  peppers 
and  two  bay  leaves  tied  in  a  linen  cloth.  Braise  for  twenty  minutes, 
then  add  to  the  amount  of  one  gallon  of  peeled  sound  ripe  tomatoes 
and  a  half  gallon  of  general  stock;  bring  to  a  boil  and  let  simmer  for 
two  hours,  stirring  occasionally.  Season  to  taste,  adding  a  little  baking 
powder  to  neutralize  the  acid  and  a  little  sugar;  strain  through  a  fine 
strainer  and  set  again  on  the  range  in  a  clean  sauce  pan;  bring  to  a  boil. 
Have  ready  six  tablespoonfuls  of  cornstarch  diluted  in  cold  chicken 


IS 


Theie  Special  SoimConso/WEs 


broth  or  water  will  do  if  chicken  broth  is  not  handy.  Add  this  to  the 
soup,  gradually  stirring  continually  with  a  whip  until  it  is  of  the 
required  consistency.  If  for  cream  of  tomatoes,  make  a  little  heavier 
or  thicker,  let  boil  two  minutes  after  adding  the  thickening.  Take  off 
and  strain  through  a  fine  cheese  cloth.  It  is  now  ready  for  use  as  a 
soup  or  sauce. 

For  Cream  of  Tomato,  add  one-third  good  hot  cream  to  two- 
thirds  tomato  puree;  let  come  to  a  boil,  working  in  with  a  spoon,  one 
ounce  of  hard  or  raw  butter.  Serve  Crouton  souffle. 

TOMATO  GUMBO  CREOLE 

Cut  in  strips,  three  chili  peppers,  one  leek,  three  bell  peppers  and 
half  a  pound  of  cooked  ham;  place  in  a  sauce  pan  with  some  butter, 
on  the  stove;  braise  ten  minutes,  then  add  a  quart  of  chicken  broth 
and  three  quarts  puree  of  tomatoes.  Mix  thoroughly,  bring  to  a  boil, 
let  simmer  one  hour,  then  add  one  quart  of  cooked  okra  including  the 
liquor  in  which  it  was  cooked,  and  one  cup  of  cooked  rice.  Season  to 
taste  and  serve  hot. 


PUREE  OF  SPLIT  PEAS 

Put  in  a  sauce  pan  with  some  drawn  butter,  one  sliced  onion,  one 
carrot,  two  stalks  of  celery,  a  kitchen  bouquet  as  previously  explained, 
one  leek,  half  a  pound  of  salt  pork  cut  in  small  dice  and  blanched,  and 
one  ham  bone.  Place  on  the  range  and  braise  for  twenty  minutes, 
stirring  occasionally,  then  add  one  pound  of  washed  and  soaked  split 
peas  and  one  gallon  general  stock.  Boil  slowly  for  three  hours,  stirring 
occasionally.  Season  to  taste.  Take  off  and  remove  the  ham  bone  and 
bouquet  and  strain  through  a  fine  sieve.  Put  again  into  a  clean  sauce 
pan  and  set  on  the  range  and  if  too  thick,  dilute  with  stock.  Work  in 
some  two  or  three  pieces  of  cold  butter  and  serve  hot.  (When  the  soil]) 
has  been  boiling  about  one  hour,  add  a  spoonful  of  roux,  this  keeps  it 
together  and  makes  it  smooth.) 

VEAL  BROTH  OR  STOCK 

Proceed  as  for  lamb  broth,  using  veal  bones. 

For  demi  glace  or  brown  sauce,  brown  veal  broth  forms  the 
greater  part  and  is  made  as  follows:  Two  good  sized  ham  shanks,  two 


19 


World  Famous  Cher/1 


pounds  veal  bones  chopped  up  and  placed  in  a  roasting  pan  in  a  moder¬ 
ate  oven  with  some  carrots,  onions,  celery  and  leeks  cut  up.  Let  cook 
gradually  until  of  a  deep  brown  color,  then  turn  the  whole  into  a  sauce 
pan  and  cover  with  stock  (after  the  stock  has  come  to  a  boil  in  the  pan 
the  bones  were  cooked  in),  add  some  chili  and  bell  peppers,  also  a 
good  sized  kitchen  bouquet.  Let  cook  six  hours,  adding  some  tomatoes, 
say  one  gallon  to  four  gallons  of  stock.  Take  off  and  strain  through  a 
cloth.  Place  again  on  the  range  in  a  clean  sauce  pan  and  thicken  with 
brown  roux,  say  one  pound  to  three  gallons.  Mix  thoroughly,  let  cook 
one  hour,  stirring  occasionally  and  season  by  adding  one  cup  of  walnut 
catsup,  one  cup  mushroom  catsup  and  about  a  pint  of  meat.  Glace 
and  mix  thoroughly,  then  take  off  and  strain  through  a  cheese  cloth. 
It  should  be  of  a  light  brown  color,  smooth  and  clear  as  many  soups 
and  sauces  are  made  from  this.  Any  one  particular  flavor  should  be 
easily  imparted.  The  great  trouble  in  many  cases  is  that  too  much 
tomato  is  used,  thus  making  it  bitter  and  the  imparting  of  any  one 
particular  flavor  to  a  brown  soup  or  sauce  becomes  an  impossibility. 

MOCK  TURTLE 

Procure  one  nice  clean  white  calf’s  head;  skin  and  cut  in  pieces 
about  four  inches  square;  remove  all  the  lean  from  the  inside  and  cook 
with  lemon  and  spices.  When  cold,  cut  up  six  of  these  pieces  in  dice 
about  a  quarter  of  an  inch  square  and  add  to  a  stock  composed  of  two 
quarts  of  demi  glace  and  two  quarts  of  consomme.  Boil  for  one  hour; 
season  to  taste.  Flavor  with  sherry  and  lastly  two  chopped  eggs  and 
half  a  lemon  peeled  and  seeded.  Serve  hot.  The  consomme  to  be  used 
in  this  soup  should  be  made  from  veal  broth. 

ENGLISH  BEEF  BROTH 

Cut  in  dice  two  carrots,  two  onions,  one  leek,  one  pound  lean  beef 
cut  in  dice  about  half  an  inch  square,  and  one  cup  barley  washed. 
Place  all  in  a  sauce  pan  with  some  butter  and  set  on  the  range.  Let 
cook  fifteen  minutes,  stirring  occasionally,  then  add  one-third  brown 
sauce  and  two-thirds  consomme  of  beef.  Let  boil  one  hour,  skim  off, 
season  to  taste,  flavor  with  sherry,  besprinkle  with  parsley  and  serve. 


20 


CONEY  ISLAND  CLAM  CHOWDER 

To  one  quart  of  fresh  opened  clams,  add  one  quart  of  water; 
bring  to  a  boil,  skim  off  and  strain  through  a  napkin.  Then  cut  up  in 
dice  a  quarter  of  a  pound  of  salt  pork  and  place  in  a  sauce  pan.  Set  on 
the  range  and  let  slightly  brown  with  one  onion,  one  chili  pepper,  one 
bell  pepper  and  a  couple  of  stalks  of  celery  cut  in  dice.  Cook  for 
fifteen  minutes,  stirring  occasionally,  then  add  the  clam  broth  with  an 
equal  amount  of  chicken  broth.  Let  cook  slowly  for  thirty  minutes; 
season  to  taste,  adding  a  little  sage,  thyme  and  cayenne  pepper.  Then 
cut  in  dice  two  good  sized  Irish  potatoes,  eight  ripe  peeled  and  seeded 
tomatoes,  add  to  the  soup  and  let  boil  until  the  potatoes  are  cooked. 
Draw  back  and  skim  off  the  grease  and  lastly  add  the  clams  and  a  little 
chopped  parsley.  After  adding  the  clams  do  not  boil  as  this  makes  the 
clams  tough. 

BOSTON  CLAM  CHOWDER 

Proceed  as  for  Coney  Island  Chowder,  but  before  putting  in  the 
clam  broth,  add  two  cooking  spoonfuls  of  roux.  Mix  thoroughly  until 
smooth,  then  add  the  clam  and  chicken  broth.  Season  to  taste.  Let 
boil  thirty  minutes  and  add  the  potatoes  cut  in  dice  and  when  they  are 
cooked,  add  one  quart  of  hot  cream;  bring  to  a  boil,  then  add  the 
clams.  It  should  be  of  the  consistency  of  a  heavy  cream.  Serve  hot. 

GREEN  TURTLE  AMONTILLADO  (Thick) 

Mix  two  quarts  of  good  consomme  with  two  quarts  of  brown 
sauce,  and  add  to  it  one  can  of  turtle  meat  cut  in  dice,  accompanied 
with  its  liquor.  Season  to  taste,  flavor  with  Amontillado.  Let  cook 
fifteen  minutes  and  add  two  chopped  eggs  and  half  a  lemon,  peeled, 
seeded  and  cut  in  very  thin  slices.  Serve  hot. 

For  clear  Green  Turtle,  add  the  diced  turtle  meat  and  liquor  to  a 
good  consomme.  Flavor  with  Amontillado  or  sherry.  Cook  ten 
minutes  and  serve  in  bouillon  cups. 

PUREE  MONGOLE 

Cut  in  julienne,  two  carrots,  two  leeks  and  a  couple  of  stalks  of 
good  celery.  Put  in  a  sauce  pan  with  a  quarter  of  a  pound  of  butter 


21 


World  Famous  Chefj1 


and  braise  for  ten  minutes,  stirring.  Then  add  two  quarts  of  tomato 
sauce  and  two  quarts  puree  of  split  peas.  Let  boil  one  hour,  adding 
half  a  can  of  French  peas.  Season  to  taste.  Serve  hot. 

CREAM  OF  CELERY 

Slice  one  carrot,  two  turnips,  two  leeks,  one  onion  and  half  a 
gallon  celery  cut  fine.  Place  in  a  sauce  pan  with  some  drawn  butter 
and  braise  for  twenty  minutes.  Then  add  one  gallon  general  stock 
previously  thickened  with  two  cooking  spoonfuls  of  roux.  Let  all  cook 
two  hours,  season  to  taste,  take  off  and  strain  through  a  fine  sieve. 
Place  again  on  the  range  in  a  clean  sauce  pan  and  have  hot  one  quart  of 
cream;  add  this  to  the  soup  with  two  or  three  pats  of  butter  worked  in 
with  a  spoon.  It  is  now  ready  to  serve. 

While  some  culinary  writers  advocate  using  a  laison  of  egg  yolks  to 
thicken  cream  soup  before  serving,  I  do  not  believe  it  is  practical,  for 
if  after  adding  the  laison  the  soup  boils,  the  egg  yolks  curdle  and  any 
amount  of  straining  will  not  make  the  cream  soup  look  smooth  again. 
So  many  cooks  make  a  great  mistake  in  serving  cream  soup  too  heavy 
or  too  thick;  especially  to  first  class  trade,  thick  soup  is  repulsive.  A 
cream  soup  should  be  of  the  consistency  of  good  cream,  not  any  heavier. 

All  cream  soups  are  made  as  Cream  of  Celery,  using  the  different 
ingredients  such  as  cauliflower,  barley  or  such  instead  of  celery.  No 
set  time  can  be  given  for  cooking  soup;  seasoning  of  soup  is  a  matter 
hard  to  define;  seasoning  can  always  be  added,  but  never  removed. 

In  cooking  soup  stocks  or  stews,  the  boiling  point  registers  212 
degrees.  It  cannot  be  made  any  hotter  than  this,  so  don’t  boil  all  the 
flavor  and  aroma  away  by  letting  it  boil  vigorously  all  the  time.  Let 
it  drop  to  say  180  degrees  and  you  will  save  much  of  the  flavor  thrown 
away  in  steam.  It  may  take  a  little  longer,  but  it  is  worth  while. 

VEGETABLE  SOUP 

Cut  in  julienne,  three  carrots,  three  turnips,  three  leeks,  one  head 
of  cabbage  and  two  onions  cut  fine.  Set  on  the  fire  with  some  drawn 
butter;  braise  for  twenty  minutes,  stirring  occasionally.  Then  add  to 
it,  one  gallon  general  stock;  cook  for  one  hour  and  add  one  head  of 


22 


Their  Special  Sours  &Com)WWES 


cauliflower  fleurettes  (cut  out),  one  cup  cooked  green  peas  and  a  cup  of 
string  beans  cut  an  inch  long  and  twelve  ripe  peeled  and  seeded  tomatoes 
cut  coarse.  Let  cook  one-half  hour,  season  to  taste  and  serve. 


POTATO  AND  LEEK  SOUP  NO.  1 


Cut  up  in  thin  slices  twelve  leeks  and  two  onions;  put  in  a  sauce 
pan  with  a  small  ham  bone  and  some  drawn  butter  and  place  on  a 
moderate  fire.  Let  cook  ten  or  twelve  minutes,  stirring  occasionally. 
Add  to  it  one  gallon  of  stock  and  eight  good  sized  potatoes  quartered 
lengthways  and  cut  thin.  Season  to  taste;  let  simmer  one  hour  until 
all  is  thoroughly  cooked.  Skim  off  the  grease,  if  any,  besprinkle  with 
parsley  and  chives.  Serve  hot. 

POTATO  AND  LEEK  SOUP  NO.  2 
Proceed  as  in  No.  1,  but  when  cooked  pass  through  a  fine  strainer. 
Place  again  in  a  clean  sauce  pan  and  set  on  the  range.  Bring  to  a  boil. 
Work  into  it  three  pats  of  good  butter  and  serve.  (It  should  be  of  the 
consistency  of  a  cream  soup  or  puree.) 


ONION  SOUP  AU  GRATIN 


Split  twelve  good  sized  onions  in  two  and  slice;  then  place  in  a 
saute  pan  with  some  good  butter.  Braise  to  a  good  brown  color.  Drain 
off  the  butter  and  add  one  gallon  consomme.  Cook  for  one  hour; 
skim  off  all  the  grease  and  fill  sixteen  smarts  or  stone  pots  especially  for 
the  purpose.  Place  sippets  of  French  bread  (previously  sprinkled  with 
cheese  and  baked  in  the  oven)  on  top,  sprinkle  with  Swiss  cheese  and 
set  in  a  hot  oven.  Let  brown.  Serve  with  it  separate  cheese  and 
allumetus  bread  sticks. 

Let  soup  cool  considerably  before  putting  it  in  the  oven,  for  if  put 
in  too  hot,  it  will  boil  right  away,  making  it  impossible  to  brown. 


23 


ADRIAN  DELVAUX 

CHEF  DE  CUISINE 

HOTEL  BALTIMORE 
Kansas  City,  Mo. 

Mr.  Delvaux  stnrted 
in  at  the  Grand  Hotel 
in  Reimes,  France,  and 
thence  to  the  Bristol 
Hotel  in  Paris.  In 
this  country,  at  the 
Chicago  Club,  Hotel 
Congress  and  Annex, 
Chicago  and  at  the 
Auditorium  Hotel, 
Chicago.  He  has  been 
at  the  Hote  1  Baltimore 
for  five  years,  where 
he  has  made  the  Balti¬ 
more  famous  for  its 
cuisine. 


CLAM  BROTH  IN  CUP  WITH  WHIPPED 

CREAM 

Take  four  dozen  clams,  open  and  remove 
shells;  put  in  a  small  sauce  pan  with  two  cups  of 
water;  boil  eight  to  ten  minutes  slowly.  Strain 
through  a  fine  cloth,  add  a  small  piece  of  butter, 
bring  to  second  boil,  season  to  taste  and  pour 
into  cups  and  add  a  tablespoonful  of  whipped 
cream  in  each  cup.  Serve. 

POTAGE  A  LA  BONNE  FEMME 

Boil  a  piece  of  bacon,  some  veal  bones,  leeks, 
carrots,  turnips,*  celery,  brown  onion,  small 
cabbage  and  two  or  three  lettuce  leaves  and  some 
roast  chicken  carcasses,  in  some  stock.  When 
the  vegetables  are  done,  take  them  out  and  cut 
into  small  pieces;  strain  the  stock,  skim,  add  the 
vegetables  and  serve  a  half  slice  of  toast  on  each 
plate. 


CREAM  VELOURS  OF  TOMATOES  AUX 

PERLES  TAPIOCA 

Put  six  ounces  of  butter  in  a  sauce  pan,  add 
half  a  pound  of  lean  ham  or  ham  bone  and  one 


pound  of  veal  bone,  chopped  onions  and  carrots, 
twelve  grains  whole  black  pepper,  one  bay  leaf;  let  this  mixture  simmer 
for  ten  minutes.  Cut  some  ripe  tomatoes  into  halves,  put  them  into  the 
sauce  pan  with  the  mixture,  add  half  a  quart  of  stock  and  one  spoonful 
of  flour  and  boil  for  half  an  hour;  season  with  salt  and  pepper  to  taste, 
then  strain  through  a  fine  sieve.  Before  serving,  add  two  cups  of  boiling- 
cream.  Boil  tapioca  in  water,  strain  and  add  tapioca  to  soup. 


CHICKEN  BROTH,  WINDSOR 
Take  a  four  pound  hen,  draw  and  singe.  Chop  very  fine  one 
carrot,  two  onions,  a  bay  leaf,  and  put  into  a  sauce  pan.  Add  four 
quarts  of  water  and  cook  slowly  for  two  to  two  and  a  half  hours.  Strain 


24 


Their  Special  Sours&Comms 


this  liquid  through  a  very  fine  cloth,  then  take  two  yolks  of  eggs  and 
one  cup  of  cream  beaten  well  and  add  to  the  broth.  Serve  with  one 
tablespoonful  of  whipped  cream  on  top. 

ESSENCE  OF  BEEF 

Take  two  pounds  of  beef  bones,  four  pounds  of  meat  from  beef 
shank,  four  whole  onions,  two  carrots  and  put  into  roasting  pan;  then 
place  in  oven  for  five  to  twenty  minutes  until  it  is  very  brown  in  color. 
Remove  from  the  roasting  pan  and  put  into  a  sauce  pan;  add  four 
quarts  of  water  and  cook  slowly  for  four  hours.  Strain  this  liquid 
through  a  very  fine  cloth,  then  season  to  taste  and  serve. 


d 


LOUIS  THEIN 

FORMERLY 
CHEF  DE  CUISINE 


CREAM  OF  TOMATO 

Melt  an  ounce  of  butter  in  a  sauce  pan;  add 
an  ounce  of  lean  finely  chopped  raw  ham,  a  sliced 
carrot,  onion,  parsley,  green  pepper,  garlic,  clove, 
bay  leaf  and  thyme;  let  it  brown  nicely  for 
fifteen  minutes,  stirring  occasionally.  Add  one 
quart  crushed  tomatoes  with  a  quart  of  chicken 
or  veal  broth.  Season  with  a  light  tablespoonful 
each  of  salt  and  sugar.  Let  cook  for  thirty 
minutes  and  strain  through  a  sieve.  Add  one 
quart  of  cream  and  half  a  pound  of  butter. 
Serve  hot  with  unsweetened  whipped  cream. 


POTAGE  PROVENCALE 
With  a  very  small  parisienne  potato  scoop, 
dig  out  all  you  can  from  two  medium  carrots  and 
two  white  turnips.  Keep  these  articles  on  a 
plate  until  required.  Cut  in  very  small  pieces 
a  quarter  of  a  pound  of  raw,  lean  veal,  ham, 
Bermuda  onion  and  the  white  part  of  two  leeks.  Place  all  these  in  a 
sauce  pan  with  one  ounce  of  butter  and  cook  for  fifteen  minutes, 
stirring  occasionally.  Moisten  with  chicken  broth  and  tomato  juice, 


HOTEL  UTAH 

Salt  Lake  City,  Utah. 

Mr.  Thein  has  been 
;vith  some  of  the  best 
Hotels  and  Cafes  in 
America, 


World  Famous  Chert 

^  ■■■—»?  ■  .  -  -—^ii 


season;  let  gently  boil  for  twenty-five  minutes;  add  two  ounces  of 
raw  rice  and  let  boil  for  thirty  minutes  longer.  Finely  chop  together 
parsley,  chervil  and  half  a  bean  of  garlic  and  add  to  the  soup.  Lightly 
mix  and  let  boil  for  ten  minutes  longer.  Pour  soup  into  tureen  and 
serve. 


POTAGE  AUX  LENTILLES,  MONTAGNARDE 
Soak  one  and  a  half  pints  of  lentils  in  cold  water  six  hours  at  least; 
drain.  Heat  one  ounce  of  butter  in  a  sauce  pan,  add  one  finely  sliced 
onion,  four  sliced  leeks  and  half  a  pound  of  salt  pork,  cut  in  small 
pieces.  Mix  well  and  brown  for  ten  minutes,  stirring  meanwhile.  Then 
add  the  drained  lentils  with  four  medium  sized  peeled  potatoes,  two 
branches  of  parsley,  one  branch  of  chervil,  one  bean  of  sound  garlic, 
two  bay  leaves,  two  cloves  and  one  and  a  half  teaspoonfuls  crushed 
allspice.  Moisten  with  three  quarts  of  hot  water,  season  with  one 
teaspoonful  of  salt  and  a  half  teaspoonful  of  white  pepper.  Mix  well. 
Cover  pan  and  let  boil  for  two  hours.  Remove,  press  through  a  sieve 
into  a  basin.  Replace  in  same  sauce  pan  with  half  a  pint  of  hot  milk, 
one  gill  of  cream  and  a  quarter  of  an  ounce  of  butter.  Mix  well,  let 
boil  ten  minutes,  strain  through  a  china  strainer  into  a  soup  tureen 
and  serve  croutons  on  the  side. 


26 


WALTER  JURENZ 

CHEF  DE  CUISINE 

HOTEL  GALVEZ 
Galveston,  Tex. 

Mr.  Jurenz,  prior  to 
coming  to  this  country, 
was  with  some  cf  the 
finest  hotels  in  Italy, 
France  and  England. 
He  was  Chef  to  Count 
Waldersee  and  his  staff 
to  China,  the  Red  Lien 
Hotel  at  Henley  on  the 
Thames,  England,  Roy¬ 
al  Crown  Hotel,  the 
Belgravia  Hotel,  and 
the  Vienna  Cafe, 
London,  England.  In 
this  country,  at  Hotel 
La  Salle,  Hotel  Con¬ 
gress  and  Annex, 
Chicago,  and  the 
Chicago  Yacht  Club. 


will  also  flavor  the 


GERMAN  LIVER  DUMPLING  SOUP 
Use  a  strong  consomme  or  chicken  broth. 
Two  pounds  of  beef  livers  grated  very  fine  and 
strained  through  a  fine  colander,  one  very  finely 
grated  onion,  three  fried  and  finely  chopped  slices 
of  bacon  and  two  raw  eggs.  Add  to  it  a  teaspoon¬ 
ful  of  thyme,  salt,  pepper,  paprika  and  a  few 
dashes  of  Worcestershire  sauce;  thicken  with 
white  bread  crumbs.  Form  this  into  balls  about 
the  size  of  a  small  egg  and  boil  for  about  seven 
to  ten  minutes  in  boiling  salted  water,  and  serve 
with  the  soup. 

LENTIL  SOUP,  FARMER  STYLE 
Soak  half  a  pound  of  lentils  over  night,  boil 
twice  and  then  wash  in  cold  water.  Boil  in 
strong  beef  stock  for  about  two  hours.  Dice 
some  carrots,  turnips,  potatoes  and  onions.  When 
the  lentils  begin  to  get  soft,  add  the  carrots  and 
turnips  and  let  boil  for  about  half  an  hour;  then 
add  the  potatoes  and  onions  and  cook  until  done. 
Add  some  salt,  pepper,  paprika  and  Worcester¬ 
shire  sauce.  It  is  also  advisable  to  put  seme 
whole  black  peppers,  whole  allspice,  green  celery, 
parsley  and  thyme  in  a  small  linen  bag  which  is 
to  be  tied  up  and  hung  in  the  soup,  getting  all 
the  flavor  out  by  cooking  with  the  soup  for  about 
two  hours.  A  nice  ham  bone  or  piece  of  bacon 
soup  very  nicely. 


SOUP,  BISQUE  OF  CRAWFISH— GULF  STYLE 
Take  three  dozen  crawfish  and  after  carefully  cleaning,  boil  them 
for  fifteen  minutes  in  salted  water,  then  cut  the  bodies  apart  from  the 
tails.  Mash  up  the  tails  and  feet  of  the  crawfish  well  to  a  powder, 
then  put  into  a  casserole  with  some  very  finely  chopped  onions,  carrots 
and  celery,  plenty  of  paprika,  parsley  and  allspice,  two  bay  leaves  and 
some  butter.  Saute  for  about  fifteen  minutes,  then  add  two  quarts  of  a 


27 


strong  bouillon  and  keep  this  cooking  slowly  for  about  one  hour. 
Strain  and  add  a  cup  of  sweet  cream  and  a  tablespoonful  of  fresh  lump 
butter.  Stuff  the  bodies  of  the  crawfish  with  a  mixture  of  fine  grated 
veal,  soaked  bread,  one  whole  egg,  salt,  pepper,  paprika,  chopped 
narslev  and  butter  and  boil  the  stuffed  bodies  for  about  ten  minutes  in 

j  %/ 

salted  water,  then  take  them  out  and  serve  in  the  soup. 


TOMATO  BOUILLON 

To  make  a  strong  and  tasty  tomato  bouillon, 
it  requires  a  white  stock  which  is  made  as  follows: 
Take  about  seven  quarts  of  cold  water  and  place 
in  a  stock  pot  with  three  pounds  of  veal  knuckles 
or  trimmings  and  about  five  pounds  of  chicken 
bones  which  may  be  smothered  in  the  oven  for 
flavor,  but  do  not  let  them  brown.  Boil  it  up 
slowly,  skimming  well.  Add  one  carrot,  one 
turnip,  one  onion,  a  little  trimming  of  celeiy  and 
a  little  salt,  a  bay  leaf  and  a  few  grains  of  whole 
pepper.  Boil  for  about  three  hours.  Strain 
through  a  fine  sieve.  Take  three  pounds  of  veal 
shanks,  cut  the  meat  off  and  chop  fine.  Place 
meat  and  bone  in  a  soup  kettle  with  one  finely 
minced  carrot,  one  onion,  a  little  parsley,  a  little 
celery  and  one  leek.  Put  all  together  with  the 
meat  in  the  kettle  adding  about  five  whites  of 
eggs,  a  little  salt  and  mix  thoroughly.  Add  twelve  to  fourteen  very 
ripe  red  tomatoes  crushed,  and  work  well  together.  Stir  in  slowty  the 
previously  made  cold  white  stock  and  let  it  boil  for  about  an  hour, 
stir  occasionally  until  it  begins  to  boil.  Let  it  simmer  slowly.  To 
obtain  a  fine  strong  stock,  take  a  chicken  of  about  four  pounds,  roasted 
a  little,  but  not  permitted  to  brown  and  add  to  the  rest,  letting  all 
simmer  together  for  an  hour.  This  improves  the  flavor  and  strength 
of  the  bouillon.  The  chicken  may  afterwards  be  used  for  an3T  other 


G.  R.  MEYER 

CHEF 

RECTOR’S 
Chicago,  Ill. 

With  finest  hotels  in 
Europe,  also  the  Aud¬ 
itorium,  Congress  and 
College  Inn,  Chicago. 


28 


purpose.  Strain  through  a  silk  tamy.  The  bouillon  should  be  clear 
and  red.  After  all  the  contents  are  boiled  and  strained,  the  liquid 
should  measure  about  four  quarts.  Season  to  taste  and  serve  in 
bouillon  cups  very  hot. 

As  many  prefer  tomato  bouillon  cold,  it  is  packed  in  ice  until 
thoroughly  chilled,  then  served  in  the  usual  way. 


CONSOMME  SOUVERAINE 

One  and  a  half  pounds  of  breasts  of  white  fowl  free  from  nerves  and 
sinews,  cut  into  small  pieces,  then  pass  through  the  meat  machine. 
Put  this  into  a  mortar,  pound  it  well  into  a  fine  paste.  Have  previously 
made  a  little  panade  which  consists  of  butter,  the  size  of  an  egg  and  half 
a  cup  of  cream.  Put  both  into  a  small  sauce  pan.  When  boiling,  stir 
in  about  one  and  a  half  to  two  tablespoonfuls  of  best  flour,  stirring  with 
a  wooden  spoon.  Let  boil  until  it  loosens  from  the  sides  of  the  sauce 
pan,  which  will  take  about  two  minutes.  Let  this  get  cold.  When  cold, 
add  with  the  chicken  in  the  mortar,  also  season  to  taste  and  pound  all 
well  together  into  a  fine  paste,  then  add  little  by  little,  four  whites  of 
eggs.  Work  all  together  into  a  smooth  paste.  Take  out  and  pass 
through  a  sieve  and  place  sauce  in  an  earthen  bowl.  When  ready  for 
use  add  about  three-fourths  to  one  cup  of  double  cream  and  work  this 
well  together  to  a  very  smooth  paste.  Take  about  three  truffles, 
pound  or  chop  fine,  mix  with  the  chicken  preparation,  stirring  well. 
Take  a  sheet  of  heavy  white  paper,  butter  it  well  and  have  it  cool, 
spread  the  paste  about  three-sixteenths  of  an  inch,  smoothing  it  even 
with  a  knife,  then  put  the  paper  into  a  shallow  pan,  butter  side  down, 
and  put  in  oven  or  steamer  for  a  few  minutes  to  cook.  When  done, 
take  out  and  let  it  cool  off;  cut  this  with  a  round  cutter,  the  size  of  a 
quarter  and  put  all  together  in  a  soup  tureen  with  previously  cut 
julienne  of  white  breast  of  chicken  and  mushrooms.  Pour  consomme 
over  and  serve  hot. 


29 


STRAINED  GUMBO  IN  CUPS 

One  and  a  half  quarts  of  chicken  broth,  four 
tomatoes  and  twelve  fresh  okras  cooked  for 
fifteen  minutes.  Strain  and  serve. 


JOHN  PFAFF 

CHEF  DE  CUISINE 

HOTEL  CAPE  MAY 
Cape  May,  N.  J. 

Mr.  John  Pfaff  has 
been  at  the  following 
hotels:  Hotel  Marie 

Antoinette,  New  York 
City,  Hote  1  Metropole, 
Philadelphia,  Brighton 
Beach,  at  Coney  Island, 
New  York;  the  Hotel 
Kaaterskill,  Kaaterskill, 
N.  Y 


CRAWFISH  BISQUE— CREOLE 
Take  about  eight  dozen  fine,  large  crawfish 
and  wash  thoroughly,  being  careful  to  clean  off 
every  particle  of  dust  or  sand.  Set  to  boil  in 
about  a  gallon  of  water.  Pick  out  two  dozen  of 
the  largest  crawfish,  remove  the  inside  of  the 
tails  and  save  the  heads,  cleansing  them  of  every 
particle  of  meat.  Set  this  meat  to  one  side  with 
the  shells  of  the  heads.  Pick  the  meat  from  the 
rest  of  the  fish,  saving  all  the  shells.  Take  one 
large  onion,  a  carrot,  a  bunch  of  celery,  a  sprig  of 
thyme,  one  bay  leaf,  three  sprigs  of  parsley,  six 
cloves,  two  blades  of  mace  and  one  clove  of 
garlic;  chop  all  very  fine  and  put  into  the  pot  of 
water  in  which  the  crawfish^were  boiled.  Add 


LEOPOLD  SAUX 

STEWARD 

HOTEL 

GRUNEWALD 

New  Orleans,  La. 

Air.  Saux  is  a  Grune- 
wald  product.  He  has 
worked  in  every  de¬ 
partment  in  the  back  of 
this  hotel,  and  is  con¬ 
sidered  a  very  good 
authority  in  this  line  of 
work. 


30 


all  the  picked  meat,  except  the  reserved  tails  and  all  the  shells 
of  the  bodies  and  heads,  except  the  reserved  heads.  Add  one  cup 
of  rice  and  let  boil  until  the  mixture  becomes  thick  and  mushy. 
When  it  is  well  cooked,  take  off  the  fire  and  mash  the 
shells  thoroughly,  also  the  meat  and  strain  all  through  a  sieve. 
Take  about  a  tablespoonful  of  butter  and  two  quarts  of  oyster 
liquor  and  add  this  to  the  soup,  seasoning  to  taste,  with  cayenne, 
salt  and  black  pepper.  Set  to  boil  slowly.  In  the  meantime,  take  the 
reserved  crawfish  meat  and  make  a  stuffing  as  follows  for  the 
reserved  heads:  Chop  an  onion  very  fine  and  let  it  brown  in  a  table¬ 
spoonful  of  butter.  Squeeze  thoroughly  a  cup  of  bread  wet  with  water. 
When  well  squeezed,  mix  with  a  little  milk,  sufficient  to  make  a  paste, 
season  to  taste  and  mix  with  the  well  seasoned  crawfish  meat.  Chop 
another  onion  ana  put  in  melted  butter;  add  the  crawfish  stuffing, 
letting  all  fry  about  ten  minutes  and  adding  in  the  meantime,  a  finely 
chopped  sprig  each  of  thyme,  parsley  and  a  bay  leaf,  mixing  thoroughly. 
Take  off  the  fire  and  stuff  the  reserved  heads  of  crawfish.  Put  on  every 
stuffed  head  a  dot  of  butter  and  set  in  the  oven  and  bake  for  ten 
minutes.  Place  the  stuffed  heads  in  the  tureen  and  peur  the  soup  over. 
Serve  hot  with  croutons  of  buttered  toast,  passing  the  latter  in  a  sep¬ 
arate  dish. 


31 


TOMATO  [BOUILLON  EN  TASSE 
Two  quart  cans  of  tomatoes  or  their  equiva¬ 
lent  in  fresh  tomatoes,  one  teaspoonful  sugar, 
one  whole  clove,  one  quart  strong  chicken  broth. 
Let  boil  one  hour.  Season  with  salt  to  taste. 
Strain  and  serve  in  cups. 


CREAM  OF  CHICKEN  SOUP  WITH 

ASPARAGUS 

Dress  a  five-pound  fowl  and  cut  it  in  four 
parts.  Place  in  a  kettle  with  one  gallon  of  cold 
water  and  a  teaspoonful  of  salt,  let  boil  slowly. 
Remove  all  the  impurities  that  come  to  the  top 
of  the  broth.  When  the  fowl  is  tender,  remove 
from  the  broth.  Have  one  onion  the  size  of  an 
egg  minced  fine,  one  small  stalk  of  celery  minced; 
put  in  a  sauce  pan  with  one-third  pound  of  good 
butter  and  let  cook  for  fifteen  minutes.  Add 
a  quarter  of  a  pound  of  sifted  flour  and  let  cook 
on  slow  fire  without  coloring,  for  ten  minutes; 
then  add  one  quart  of  broth,  stirring  rapidly  to  avoid  lumps.  Let 
boil  well  for  one  hour;  season  with  salt,  white  pepper  and  grated  nut¬ 
meg  to  suit  taste,  then  strain  through  a  fine  sieve.  Before  serving,  add 
one  cup  rich  cream  with  the  yolks  of  two  eggs  well  beaten.  Do  not  let 
boil  after  this.  Now  add  half  the  breast  of  chicken  cut  in  small  dice 
and  the  tips  of  asparagus  which  have  been  boiled  in  salt  water.  Serve. 


GEORGE  E.  SCHAAF 

CHEF  DE  CUISINE 

HOTEL  ALBANY 
Denver,  Colo. 

Mr.  Schaaf  has  been 
connected  with  several 
prominent  hotels  in 
this  country  prior  to 
coming  to  the  Albany, 
and  was  at  one  time, 
Chef  at  the  Minneapolis 
Club  in  Minneapolis. 


32 


HENRI 

D.  FOUILLOUX 

CHEF-STEWARD 

ST.  CHARLES 
HOTEL 

New  Orleans,  La. 

Mr.  Fouilloux  served 
his  apprenticeship  at 
the  Maison  Arwaud  of 
Paris,  France.  Was 
later  at  the  Hotel  du 
Rhin,  Paris,  with  Baron 
de  Neaflize  at  Paris, 
with  Mr.  Vayne  Mc- 
Veah  —  American  Am¬ 
bassador  in  Rome,  with 
Count  Moroni  Pecci  at 
Rome,  Leo  XIII  at  the 
Vatican  in  Rome, 
Madame  Melba  in 
London,  for  Viscount 
Bulkeley  at  Beaumaris 
in  North  Wales  and  at 
the  Grand  Hote  1  in 
Rome.  Coming  to  this 
country,  he  was  at  the 
Hollenden  Hote',  Cleve¬ 
land. 


CLEAR  GREEN  TURTLE  SOUP 

Take  two  pounds  of  fresh  green  turtle  meat 
cut  in  dice  with  a  little  chopped  onions  and  a 
piece  of  butter.  Fry  and  season  with  a  little 
paprika,  salt,  whole  pepper  and  a  small  handful  of 
odoriferous  herbs,  such  as  corienthe,  romarin 
and  basilie.  Put  the  whole  in  a  two  quart  stew 
pan,  with  a  half  nice  fat  hen  and  a  little  knuckle 
of  veal,  two  whole  tomatoes,  half  a  pint  of  Samos 
wine  and  one  gallon  of  chicken  bouillon.  Skim 
the  liquid  at  the  first  bubbling  and  move  it  back 
to  the  side  of  the  fire.  When  the  meat  is  done, 
drain  it,  skim  off  the  fat  from  the  soup,  pass  it 
through  a  fine  muslin  cloth  into  another  stew  pan 
and  put  in  again,  one  by  one,  your  diced  turtle 
meat  with  a  few  dice  of  black  truffles  and  finish 
before  serving  with  a  glass  of  Samos  wine. 


33 


HENRI  BOUTROUE 

CHEF  DE  CUISINE 

HOTEL 

SHELBOURNE 

Dublin,  Ireland 

Mr.  Boutroue  was 
formerly  with  the  Clif¬ 
ton  Down  Hotel  at 
Bristol,  England,  the 
Queen’s  Hotel  at  Leeds, 
England,  the  Savoy 
Hotel  in  London;  the 
Laugham,  London,  also 
the  Hotel  Metropole, 
London. 


CONSOMME,  CHANCELIER 
Strong  consomme,  julienne  garniture,  com¬ 
posed  of  mushrooms,  truffles,  beets,  diced  chicken 
and  royale  of  foie  gras,  one  pint  puree  of  peas, 
three  yolks  of  eggs  poached  and  cut  in  round 
shapes. 

POTAGE  LONDONDERRY 
Make  a  light  paste  of  rice  flour,  and  cook  in 
same  a  chopped  calf’s  liver,  one  chicken,  garniture 
of  vegetables  and  a  few  mushrooms  for  about  one 
hour.  Take  off  the  range  and  add  two  or  three 
yolks  of  eggs  and  a  few  tablespoonfuls  of  cream; 
add  butter  at  the  last  moment  and  garnish  with 
scallops  and  combs  of  chicken.  No  stock. 


GUMBO  A  LA  SAM  WARD 


ARTHUR  TAYLOR 


One  pint  chicken  gumbo,  one  pint  clear 
green  turtle.  Mix  before  serving;  add  half  a 
gill  of  good  Sherry.  Serve  in  tureens. 


CHEF  DE  CUISINE 

HOTEL  RAYMOND 
Pasadena,  Cal. 

Mr.  Raymond  is  Chef 
at  the  Hotel  Raymond, 
Pasadena,  Cal.  during 
the  winter  season,  and 
at  the  Ocean  Side 
Hotel,  Magnolia,  Mass., 
during  the  summer 
seasons. 


34 


LUCIEN  RAYMOND 

CHEF  DE  CUISINE 

HOTEL  CONGRESS 
AND  ANNEX 

Chicago,  Ill. 

Prior  to  coming  to 
this  country,  Mr.  Ray¬ 
mond  was  at  the  Ritz 
Hotel  in  Paris,  the  Ritz 
Hotel  in  London,  and 
the  Trianon  Palace  at 
Versailles,  France.  On 
coming  to  this  country 
he  was  at  the  famous 
Ritz-Carlton,  New 
York. 


CREME  DE  VOLAILLE  MARIE  STUART 
(Cream  of  Chicken  Soup  Marie  Stuart) 
Make  a  cream  of  chicken  soup  with  plenty 
of  cream  and  garnish  with  asparagus  tips, 
shredded  white  meat  of  chicken  and  truffles. 

CONSOMME  CYRANO 
Broth  with  duck  stock.  Garniture,  small 
dumplings  made  of  duck  force-meat,  form  with  a 
teaspoon  and  put  on  a  buttered  baking  pan. 
When  baked,  poach  and  put  into  a  special  tureen, 
sprinkle  with  Parmesan  cheese  grated  fine. 
Spread  lightly  with  chicken  glace  and  brown  like 
au  gratin. 


CONSOMME— RICH  EN  TASSE 


HENRI  BERGER 


(Rich  Bouillon  in  Cups) 

Two  pounds  beef  with  bones  of  leg.  Let 
boil  four  or  five  hours.  Garniture,  a  quarter  of  a 
pound  of  carrots,  three  and  a  half  ounces  turnips, 
one  parsnip,  one  small  onion,  one  clove,  a  small 
piece  of  garlic,  one  stalk  of  celery,  salt,  and  two 
quarts  of  water. 

Prepare  in  casserole  four-fifths  of  a  pound 
lean  beef ;  hash  a  few  turnips,  carrots,  leeks,  one 
white  of  egg,  a  few  fowl  necks  and  bones.  Wet 


CHEF  DE  CUISINE 

FRANKFURTER- 

HOF 

Frankfurt, 

A.  M.  Germany 

Mr,  Berger  has  been 
with  the  following  ho¬ 
tels:  Hotel  Chatham! 
Paris;  the  Hermitage  at 
Monte  Carlo,  France; 
the  Grand  Hotel  des 
1  hernies,  Salsomag- 
giore,  Italy;  the  fa¬ 
mous  Hotel  Ritz,  Paris, 
prior  to  coming  to  the 
Frankfurter-hof. 


35 


with  consomme  and  let  boil  two  hours  on  moderate  flame.  Strain 
through  cheese  cloth  and  serve  hot  or  cold,  according  to  season. 


& 


POTAGE  BONNE  FEMME 

Cut  very  fine,  two  clean  leeks  and  a  medium 
sized  onion.  Put  them  in  a  sauce  pan  with  a 
piece  of  butter  and  cook  to  a  very  light  brown. 
Moisten  with  a  quart  of  chicken  broth  and  hot 
water;  season  with  salt  and  pepper.  Let  boil  for 
fifteen  minutes,  then  add  four  sliced  medium 
potatoes.  Let  cook  until  the  potatoes  are 
thoroughly  soft,  add  a  gill  of  cream,  a  piece  of 
butter  and  boil  once  more.  Serve. 


LOUIS 

LESCARBOURA 

CHEF  DE  CUISINE 

FT.  PITT  HOTEL 
Pittsburg,  Pa. 

Prior  to  coming  to  the 
Fort  Pitt  Hotel,  Mr. 
Lescarboura  was  Chef 
at  the  Hotel  Marlbor¬ 
ough,  New  York  City, 
and  other  prominent 
eastern  hotels,  and  was 
Entremetier  at  the 
famous  “Delmonico’s 
Cafe,”  New  York  City. 


GARBURE  POLIGNAC 

Finely  chop  two  ounces  of  larding  pork, 
two  onions,  two  leeks  and  a  bean  of  garlic.  Place 
in  a  copper  sauce  pan  and  slowly  cook  until  a 
light  golden  color.  Pour  in  a  gallon  of  water  or 
stock;  mix  well.  Season  with  a  tablespoon  of 
salt  and  teaspoonful  of  pepper;  add  half  a  pint 
of  soaked  white  navy  beans.  Boil  for  half  an 
hour.  Add  half  a  head  of  savoy  cabbage  and 
three  potatoes,  finely  sliced.  Cover  the  pan  and 


let  slowly  boil  for  one  hour.  A  beef  or  ham  bone  added  to  the 
soup  when  starting  to  boil  will  much  improve  it. 


POT  AU  FEU  HENRY  IV. 

Clean  and  wash  one  five-pound  fowl,  one  pound  lean  beef,  one 
marrow  bone,  two  carrots,  two  onions,  four  leeks,  two  celery  stalks, 
two  branches  parsley,  four  potatoes  and  a  small  head  of  cabbage. 
Wrap  in  a  cloth,  a  tablespoonful  of  mixed  whole  spices.  Boil  the  fowl 


36 


and  meat,  then  remove  the  water.  Add  two  gallons  of  cold  water. 
Season  with  a  tablespoonful  of  salt  and  half  a  teaspoonful  of  ground 
pepper.  Cover  the  pot  and  lot  come  to  a  boil.  Add  the  carrot-,  onions 
and  spice.  Let  simmer  for  one  hour,  then  add  the  celery,  parsley  and 
leeks  tied  together  in  a  bunch.  Boil  for  a  half  an  hour.  Add  the  whole 
potatoes  and  the  cabbage  cut  in  quarters  and  let  the  whole  slowly  boil 
for  another  half  hour  or  until  the  cabbage  and  potatoes  are  cooked. 
Remove  the  meat,  fowl  and  bone.  Place  all  the  vegetables  on  a  platter; 
strain  the  broth  in  a  soup  tureen,  skim  a  little  of  the  fat  over  the 
broth  and  serve  with  some  slices  of  thin  toasted  dried  bread  in  the  soup 
and  the  vegetables  separate.  To  give  .the  broth  a  better  appearance, 
color  it  with  a  little  burned  sugar.; 


CHICKEN  GUMBO  GERMAINE 


Cut  the  meat  of  a  raw  fowl  into  small  squares,  also  two  white 
onimu,  i  wo  leeks,  one  green  pepper  and  two  ounees  of  raw  lean  ham. 


Place  iff  a  sauce  pan  with  two  t  ablespoonf  ills  of  .melted  butter  and 
gently  brown.  Moisten  with  three  quarts' of  water  or  stock.  Add  the 
bdnes  of  the  fowl,  season  with  a  light  t^bjespopn&l  of  salt  and  half  a 
leaspOonful  of  pepper.  Boil  slowly  for  twenty-five  minutes.  Add  a 
cupful  of  shelled  raw  green  pe:t>  and  boil  for  fifteen  minute.-:  add  an 
ounce  of  raw  rice,  twelve  fresh  cut  okras  and  two  peeled,  crushed 
tomatoes.  Cover  the  pot  and  let  simmer  for  forty  minutes.  Remove 
bones,  skim  the  fat  from  the  surface  and  serve. 


ONION  SOUP  NORSE 

Finely  slice  six  white  onions,  place  them  in  a  sauce  pan  with  t  wo 
tablespoonfuls  of  melted  butter.  Cook  until  very  brown;  then  add  a 
tablespoonful  of  flour  and  mix  well.  Pour  in  a  quart  of  chicken  broth, 
season  with  salt  and  cayenne  pepper;  mix  well  and  boil  for  twenty 
minutes..  Beat  two  egg  yolks  with  a  cup  of  rich  cream.  Remove  t  He 
pot  from  the  fire,  then  add  this  mixture,  mixing  all  the  while  with  a 
whip.  Serve  with  toasted  slices  of  French  rolls  and  grated  Parmesan 
cheese. 

CREAM  OF  MUSHROOMS 

Finely  chop  one  pound  of  fresh  mushrooms;  place  them  in  a  sauce 
pan  with  two  ounces  of  butter  and  slowly  cook  for  eight  minutes.  Add 


World  Famous  Cher/1 


one  and  a  half  ounces  of  flour,  mix  well,  then  pour  in  a  quart  of  chicken 
broth  and  a  half  pint  of  milk.  Briskly  mix  it  with  a  whip,  add  one 
sliced  onion,  two  sliced  branches  of  celery,  one  branch  of  parsley,  one 
branch  of  chervil,  half  a  teaspoonful  of  grated  nutmeg,  one  tablespoon¬ 
ful  of  salt  and  a  pinch  of  cayenne  pepper.  Mix  well.  Boil  for  half  an 
hour.  Dilute  two  egg  yolks  with  half  a  pint  of  cream  and  the  juice  of 
half  a  lemon.  Add  this  to  the  soup  with  one  ounce  of  good  butter,  mix 
wdfile  heating  for  one  minute.  Strain  the  soup  through  a  fine  sieve, 
then  through  a  cheese  cloth  and  serve. 

CONSOMME  IN  JELLY 

Place  in  a  pan  three  pounds  of  chopped,  raw,  lean  meat  of  beef, 
with  one  sliced  carrot,  one  onion,  one  turnip,  two  branches  of  celery, 
one  bean  of  garlic,  two  leeks,  one  tomato,  one  branch  of  parsley,  one 
saltspoonful  of  mixed  spices,  one  tablespoonful  of  salt,  half  a  teaspoon¬ 
ful  of  pepper,  two  raw  eggs  and  three  leaves  of  gelatine.  Mix  well 
with  a  wooden  spoon  for  a  few  minutes.  Gradually  add  two  quarts  and 
a  half  of  boiling  water  while  mixing.  Let  it  come  to  a  boil,  then  pour  in 
a  gill  of  cold  water.  Set  the  pan  beside  the  red  fire  and  let  it  gently 
simmer  for  two  hours.  Strain  through  a  doubled  cheese  cloth  into  a 
jar.  Let  it  get  cold,  then  place  it  in  the  ice  box  over  night.  Never 
put  any  soup  in  the  ice  box  while  warm  as  it  would  turn  sour. 


CREAM  OF  TAPIOCA 

Sprinkle  in  one  and  a  half  pints  of  clear,  strong,  boiling  chicken 
broth,  two  ounces  of  French  sage;  mix  well  with  a  whisk  and  boil  for 
twenty  minutes.  Beat  together  in  a  cup,  a  quarter  of  a  pint  of  thick 
cream,  the  yolks  of  two  eggs  and  a  piece  of  good  butter.  Remove  the 
soup  from  the  fire,  pour  this  cream  gradually  in,  constantly  mixing 
while  adding.  Pour  into  a  soup  tureen  and  serve. 


y 


38 


JEAN  JUILLARD 

CHEF  DE  CUISINE 

HOTEL  ADOLPHUS 
Dallas,  Tex. 

Mr.  Juillard  was  for¬ 
merly  at  Cafe  Anglais, 
Paris;  Hotel  Hermi¬ 
tage,  Monte  Carlo;  Ho¬ 
tel  d’Angleterre,  Ven¬ 
ice;  Savoy  Hotel  and 
Princess  Restaurant, 
London;  the  Plaza, 
Belmont  and  Astor  Ho¬ 
tels,  New  York  City; 
Hotel  La  Salle,  Rector’s 
Cafe  and  University 
Club,  Chicago. 


POTAGE  SID  I  BRAHIM 
Put  six  ounces  of  butter  in  a  pot  and  add 
flour  until  you  have  a  medium  paste.  Cock  five 
minutes  and  add  some  chicken  broth,  mixing  well. 
Cook  a  dozen  Jerusalem  artichokes  for  an  hour, 
mash  and  strain  into  a  fine  china  cup;  have  some 
chiffonade  of  sorrel,  pass  in  butter  first  and  finish 
with  six  yolks  of  eggs.  Mix  with  half  a  pint  of 
good  cream,  well  buttered,  also  some  French 
peas. 


POCHOUSE  BOURGIGNONE 

Put  six  ounces  salt  pork  cut  in  dice,  three 
ounces  butter  and  two  good  sized  onions  in  a 
sauce  pan.  Cook  to  a  golden  color.  Then  add  a 
few  spoonfuls  of  flour.  Brown  it  a  little  and  add 
two  quarts  of  good  Claret  and  two  quarts  of 
water,  mixed  well.  Let  come  to  the  boiling  point 
and  add  the  head  and  bones  of  a  pickerel,  carp, 
ells,  taueh,  perch  and  any  other  hard,  fresh  water 
fish,  a  bay  leaf,  thyme,  celery,  parsley  and  cloves, 
seasoned  well.  Beil  for  one  good  hour.  Then 
strain  in  another  pan  and  pour  your  soup  on 
toasted  sliced  French  bread. 


POTAGE  A  L'OSEILLE  JETJNE  MARIEE 


Take  two  or  three  potatoes,  sliced  fine  and  cook  with  some  chicken 
broth.  Have  some  fresh  soirel  shredded  and  cook  in  a  sauce  pan  with 
butter.  When  it  becomes  soft,  add  it  to  your  potatoes,  which  are 
already  cooked;  let  boil  and  add  a  little  vermicelli;  serve  with  toasted 
roll.  A  few  yolks  of  eggs  mixed  with  a  little  cream  may  be  added. 
This  will  make  your  potage  much  richer. 


POTAGE  VENDANGEUSE 

Slice  some  new  potatoes  cut  in  small  pieces,  some  fresh  string 
beans  and  two  leeks,  one  sweet  lettuce  shredded.  Cook  for  an  hour  in 


39 


small  quantity  of  water;  have  some  boiled  milk,  then  mix  up  and  boil 
together.  Serve  with  croutons. 


POTAGE  SIMONETTE 

Put  some  butter  in  a  pan  on  the  fire,  add  some  flour,  cook  for 
fifteen  minutes  on  a  slow  fire,  then  add  some  chicken  broth.  Mix  well 
and  when  boiling  add  some  chopped  celery,  then  let  this  cook  for  an 
hour;  add  some  fresh  tomato  meat,  leave  it  fifteen  minutes  more  on 
the  fire,  then  strain.  Finish  with  good  cream  and  sweet  butter.  Serve 
with  croutons  souffle. 

PUMPKIN 'GRAND  MERE 

at 

Cut  some  pumpkin  in  dice  and  cook  it  with  half  milk  and  water. 
Then  add  a  cupful  of  cooked  rice,  sugar  and  a  little  orange  blossom; 
water  must  not  be  too  thick. 

PIGEON  SOUP— FARMER  STYLE 

Put  in  a  soup  kettle  two  old  pigeons,  one  pound  beef  shank,  one 
pound  salt  pork  and  cold  water.  Let  boil  and  skim  well;  then  add 
some  julienne  of  cabbage,  potato,  one  piece  garlic,  one  bay  leaf  and 
two  cloves;  cook  for  two  hours  and  serve  with  toasted  bread,  dish  up 
the  meat  on  the  side. 

DEEP  SEA  CONSOMME 

Take  a  head  of  red  fish,  the  raw  shell  of  a  Pacific  lobster,  some  clam 
and  Eastern  oysters  with  the  shell,  one  crab,  celery,  parsley,  green 
onions,  bay  leaf,  whole  pepper  and  saffron;  boil  on  low  fire  and  skim 
the  top  very  carefully.  Serve  some  fresh  shrimps  in  and  toasted  sliced 
French  rolls  on  the  side. 

CKEAM  OF  DUCK  LIVER  VA  HSS(  )V  l  EX  X  E 

Half  a  pound  of  liver,  half  a  pound  lent  its,  one  gallon  chicken  broth, 
one  pint  cream:  Cut  some  leeks,  celery  and  onions  in  dice  and  pass 
in  butter,  then  add  three  ounces  of  flour;  let  cook  for  five  minutes, 
then  add  chicken  broth;  let  boil  and  add  one  bay  leaf,  whole  pepper, 
clove  and  liver:  and  lentils,  which  have  been  blanched.  Cook  for  two 

40 


hours  and  strain  in  a  very  fine  china  cap  or  cloth.  Boil  again,  then  add 
cream  and  about  three  ounces  of  sweet  butter.  Serve  some  croutons 
souffles  stuffed  with  puree  of  game. 


VEGETABLE  SOUP  PROVANCALE 
Slice  very  fine  one  potato,  one  carrot,  two  leeks,  one  onion,  a  little 
celery  and.  cabbage,  a  handful  of  fresh  peas  and  string  beans,  one 
summer  squash,  three  fresh  tomatoes,  from  which  the  seeds  and  skins 
have  been  removed.  Take  a  young  hen,  put  in  a  pot  and  add  the  above; 
cook  for  one  hour  and  then  add  a  handful  of  spaghetti  cut  in  small 
pieces;  cook  twenty  minutes  more;  have  one  piece  garlic  and  some 
fresh  basil  chopped  very  fine,  and  mix  some  parmesan  cheese  with  it; 
then  add  to  your  soup  two  minutes  before  ready  to  serve. 


JOHN  CHIAPPANO 

CHEF  DE  CUISINE 

AUDITORIUM 

HOTEL 

Chicago,  Ill. 

Mr.  Chiappano  has 
been  with  some  of  the 
finest  Hotels  in  this 
country  and  Europe. 


BO  l '  I LLON  B( )ST()X I  EX  X  E 
Draw  and  singe  two  good  sized  fowls.  Place 
in  a  sauce  pan  with  a  carrot,  turnip-,  onion,  bay 
leaf  and  a  couple  of  cloves.  Cover  with  water 
and  bring  to  a  boil  slowly.  Skim  off  impurities 
coming  to  the  top  from  time  to  time;  let  boil 
very  slowly.  When  the  fowls  are  cooked,  strain 
through  a  cheese  cloth,  season  and  serve  with 
unsweetened  whipped  cream. 


41 


GERARD 

EMBREGTS 


CHEF  DE  CUISINE 

CHATEAU 

FRONTENAC 

Quebec,  Canada 

Prior  to  coming  to 
America,  Mr.  Embregts 
was  at  the  Maison- 
LeClerc,  in  Belgium; 
and  the  Hotel  St.  An¬ 
toine;  the  Tavern  Ren- 
jeaux,  in  Belgium,  the 
Grand  Hotel  de  L’Em- 
pereur  at  Os  tend, 
Holland,  the  Berkeley 
Hotel,  Hyde  Park  Court 
Club,  also  at  the  Em¬ 
bassy  de  Russe,  London. 


POTAGE  A  LA  PEINE 

Boil  rice  in  chicken  broth  in  which  you  have 
a  good  sized  chicken.  When  cooked,  take  out 
white  meat  of  chicken  which  will  serve  to  make  the 
croutons  by  cutting  it  in  dice  shape.  Save  the 
remainder  and  pile  it  altogether  in  a  strainer. 
Then  heat  the  potage  to  boiling  point  and  strain 
the  whole.  Add  cream,  butter  and  dice  of  white 
meat  and  serve. 

» 

POTAGE  CHASSEUR 
(Hunter’s  Potage) 

Put  in  a  casserole  odds  and  ends  of  game,  a 
variety  of  soups,  vegetables  and  let  cook  in  oven 
for  a  few  minutes.  Add  a  little  white  wine.  When 
the  whole  is  cooked,  pass  through  a  colander. 
Put  it  all  back  in  a  casserole;  add  good  consomme 
with  a  little  tomato  sauce  and  cook  for  half  an 
hour.  Strain  again  and  thicken  with  arrow- 
root.  Before  serving,  add  a  glass  of  good  brandy. 


42 


PETER  BONA 

CHEF  DE  CUISINE 

HOTEL 

CHAMBERLAIN 

(Old  Point  Comfort) 
Fortress  Monroe,  Ya. 

Mr.  Bona’s  history 
since  he  arrived  in  this 
country  is  brief:  three 
years  at  the  Waldorf 
Astoria,  New  York 
City,  in  various  capaci¬ 
ties  in  the  kitchen. 


EGGS  BOUILLON 

Four  perfectly  fresh  eggs,  salt  and  pepper,  a 
little  grated  nutmeg  and  three  cups  strong 
chicken  broth,  very  hot.  Whip  thoroughly 
together  and  serve  at  once  in  very  hot  cups. 

CLAM  CHOWDER,  VIRGINIA  STYLE 

Salt  pork  cut  in  dice  and  fried  until  brown. 
Strained  fish  broth  and  clam  liquor  in  equal 
parts  brought  to  a  boil  and  skimmed.  Add  sliced 
potatoes  and  onions;  boil  until  barely  done,  then 
add  the  salt  pork,  bring  to  a  boil  again  after 
adding  the  scalded  clams  cut  up  in  suitable  sizes. 
Add  pepper,  salt  and  a  little  ground  mace  to 
taste;  thin  to  the  required  consistency  with 
Bechamel  sauce,  but  do  not  boil  after.  Add  some 
rolled  crackers  and  serve. 


CONSOMME  SUEDOISE 


Chicken  flavor.  Run  a  couple  of  carrots, 
turnips  and  a  small  cabbage  through  a  meat 
cutting  machine,  then  braise  until  done.  Add  green  peas  and  flagolets, 
a  little  grated  parmesan  cheese  and  season  to  taste.  Make  some  small 
croustades,  fill  with  the  mixture  and  serve  one  on  each  plate. 


CONSOMME  VERTE  PRE 

Sprinkle  two  tablespoonfuls  of  tapioca  into  one  quart  of  boiling 
consomme  and  set  to  cook  gently  for  a  quarter  of  an  hour.  Put  into 
the  soup  tureen  one  tablespoonful  of  asparagus  heads,  the  same  quan¬ 
tity  of  peas  and  French  beans.  Cut  into  lozenges  a  few  roundels  of 
sorrel  leaves  and  as  many  roundels  of  poached  lettuce  leaves.  Pour 
the  boiling  consomme  over  this  garnish  and  add  a  large  pinch  of  chervil. 


POTAGE  A  LA  PIEDMONTESE 
One  pound  raw  ham,  one  pound  of  bacon  cut  in  dice,  one  pound 
navy  beans,  one  pound  lima  beans,  one  small  cabbage  shredded  and 


43 


One -pound-minced  celery  root ■  .  Simmer  all  for  hall'  an  hour  in  bouillon, 
blanc,  then  add  One  pint,  of  greep  peas,  one  pint  of  aspaLaguS  heads, 
one  quart,  of  ..small  sausage  balk,  one  pound  of  rice,  and  a  few  chopped 
fresh  tomatoes.  Simmer  until  done.  Scnsm  and  siirvc  with  a  little 
Parmesan .cheese  and 'crouto  ns. 


COXSOMMK  A  LA  MONTE  CARLO 

Stamp  out  of  slices  of  vegetables,,  spades,  clubs.  diamond-  and 
hearts .  M ake  a  chicken  force-meat  dotted  with  '  truffles ;  slice  like 
dominoes  with  a  colum  cutter.  Cut  out  of  whole  turnips  and  beets 
slices  to  imitate  poker  chips.  Add  all  to  a  rich  chicken  consomme 


CHAS.  GROLIMUND 

CHEF  DE  CUISINE 

WASHINGTON 
HOTEL  ' 

•  ”  -  •  -  _  ,v  .  »  .V 

Seattle,.  Wash. 

Mr.  Grolimund  was 
formerly  at  the  Grand 
Hotel  Neues  Stahl  bad, 
St '.-M ori t y. -Bad;  G rand 
Hotel  Brussels,  Brus¬ 
sels;' .Grand  Hotel  (Tur¬ 
in  al,  Borne ;  Grand  Ho¬ 
tel  Anat re  Nation,  Bar¬ 
celona,  Restaurant  Del-, 
monico,  New  York  and 
the  St.  Francis,  Sail 
Francisco.  ; 


PHILADELPHIA  PEPPER  POT 
'  Cut  in: small  dice  two  large,  gr een  peppers, 
1  wo  leeks,  one  stalk  celery,  one  onion  and  smother 
them  slowly  in  very  hot  butter  for  about  fifteen 
minutes.  Then  mix  to  it  a  tablespoon  fill  of  flour 
and  two  quarts  of  boiling  soup  stock  well  seasoned. 
Cut  two  potatoes  in  small  squares  and  add  to  the 
boiling  soup.  Let  cook  until  the  potatoes  are 
done.  Also  have  ready  half  a  pound  of  cooked 
tripe  cut  in  dice  and  add  to  soup.  Serve  with 
dumplings.  To  prepare  the  dumplings,  break 
one  egg  into  a  bowl,  add  flour,  salt  and  pepper 
and  mix  into  a  soft  paste  like  hot  cake  batter. 
Then  add  one  chopped  pimento  and  six  crushed 
pepper  corns.  Put.  thi>  paste  into  a  collander, 
place  over  the  boiling  soup  and  cook  For  one 
minute  longer.  V  o  .  - 

POTATO  SOUP  (Til FFOXADE 
Prepare  a  julienne  .  of  lettuce,  chicory, 
celery  and  sorrel,  well  seasoned;  let  simmer  in 


Their  Special  Sours &Com)/wes 


butter  for  twenty  minutes.  Slice  four  potatoes,  three  leeks  and  one 
onion  and  fry  in  butter  until  lightly  colored.  Add  three  pints  of  soup 
stock,  let  boil  for  half  an  hour  and  strain.  Mix  the  prepared  julienne 
to  the  strained  soup,  let  boil  once  more  and  before  serving  add  one 
teacup  of  cream. 

CONSOMME  COLBERT 

Have  ready  two  medium  sized  carrots,  one  turnip,  half  a  dozen 
string  beans,  one  stalk  celery,  two  leeks,  two  asparagus.  Cut  into 
small  dice  and  add  one  cup  of  peas.  Smother  all  together  for  twenty 
minutes  in  butter.  Then  add  to  it  two  quarts  of  good  seasoned  soup 
stock  and  cook  slowly  ten  minutes  more.  Free  the  soup  from  fat  and 
serve  with  chopped  chervil  and  a  poached  egg  to  each  person. 

FISH  BROTH  A  LA  WASHINGTON 
Have  ready  two  quarts  of  clarified  plain  fish  broth.  Cut  in  dice 
some  carrots,  leeks,  parsley  and  celery  roots.  Cook  in  a  sauce  pan 
with  half  an  ounce  of  butter  and  one  cup  of  broth.  Reduce  to  a  glace 
and  put  with  the  fish  broth;  add  the  fillets  of  half  a  pound  of  bass  cut 
in  thin  collups;  boil  five  minutes  longer.  Pour  into  a  soup  tureen,  add 
small  rcunds  of  outer  crusts  of  bread  fried  in  butter  and  serve. 


45 


S.  B.  PETTENGILL 

CHEF  DE  CUISINE 

HOTEL  ORMOND 
Ormond  Beach,  Fla. 

Mr.  Pettengill  has 
been  chef  at  the  Hotel 
Ormond  for  fifteen  sea¬ 
sons,  and  at  the  Craw¬ 
ford  House,  White 
Mountains,  N.  H.  for 
twenty-five  seasons. 


COQUINA  CLAM  BROTH 
Coyer  one  quart  of  coquina  clams  with  cold 
w7ater  and  let  come  to  a  boil.  Strain  through 
cheese  cloth  and  add  half  a  teaspoonful  cf  salt 
and  a  aessert  spoonful  of  whipped  cream  cn  top. 
Serve  hot. 

HOT  TOMATO  BOUILLON  IN  CUPS 
Take  one  quart  of  chicken  stock  and  the 
meat  of  half  a  raw  fowl  chopped  very  fine,  the 
whites  cf  six  eggs,  one  carrot,  one  onion  and  one 
quart  fresh  tomatoes.  Mix  all  together  and  set 
on  range.  Let  simmer  until  it  comes  to  a  boil, 
then  strain  through  a  cheese  cloth.  Serve  hot  in 
cups. 


POTAGE  UNCLE  SAM 
Take  the  juice  of  a  pint  of  clams  and  the  same 
amount  of  chicken  stock.  Put  in  sauce  pan  a  quarter  of  a  pound  of 
butter  and  three  tablespoonfuls  of  flour,  add  the  clam  juice  and  chicken 
stock  and  let  come  to  a  boil.  Serve  writh  a  spoonful  of  whipped  cream 
on  top. 


46 


TOMATO  CHOWDER,  VIRGIXIENNE 
Shred  fine  two  ounces  of  salt  pork,  one  white 
onion  and  one  peeled  green  pepper.  Saute 
together  for  about  ten  minutes,  then  add  two 
ounces  fresh  butter  and  saute  five  minutes  longer, 
but  do  not  let  get  brown.  Add  two  tablespoonfuls 
of  flour,  mix  together,  then  add  one  pint  of  tomato 
sauce  and  one  pint  of  white  broth,  three  raw 
potatoes  cut  in  small  dice  and  twelve  young 
tender  fresh  okras  cut  into  half  inch  pieces.  Let 
cook  with  a  bouquet  of  garnishings  for  one  hour. 


JOSEPH  STOLTZ 


CHEF  DE  CUISINE 

HOTEL 

PONCE  DE  LEON 


Add  two  ripe  peeled  fresh  tomatoes  and  two 
dozen  small  raw  oysters  with  the  eyes  cut  off  and 
a  pinch  of  paprika,  pepper  and  salt  to  taste  and 
let  boil  five  minutes  longer. 


St.  Augustine,  Fla. 

Mr.  Stoltz  was  for¬ 
merly  at  the  National 
Arts  Club,  New  York 
City;  later  with  the 
Metropole  Hotel,  New 
York  City  and  the 
Country  Club,  Detroit, 
Mich 


CHICKEN  BROTH  ALEXANDRIA 
Consisting  of  chicken  broth  garnished  with 
quenelles,  cox-combs  and  rice. 


Chicken  Broth 


Clean  two  hens  of  about  five  pounds  each. 
Place  in  a  casserole  with  cold  water  so  they  are 
covered  with  same  and  bring  to  a  slow  simmer; 
remove  all  fat  and  skum.  Cut  up  two  heads  of 
celery,  three  carrots,  three  onions,  two  leeks,  a 
little  parsley,  a  teaspoonful  of  whole  pepper,  two 
bay  leaves  and  some  salt  and  put  into  the  slow 
boiling  stock.  From  time  to  time  skim  and 
remove  the  fat.  When  hens  are  boiled  tender 
take  them  out  and  reduce  the  broth  for  about 


CHAS.  A.  FREY 

CHEF 

HOTEL 

ALEXANDRIA 
Los  Angeles,  Cal. 

Air.  Frey  was  first  at 
the  Hotel  von  Konig 
von  England  in  A I  un- 
stcr;  later  at  the  Dom 
Hotel,  Cologne;  Con¬ 
tinental  Hotel,  Paris; 
with  the  North  German 
Lloyd  and  Hamburg- 
American  Steamship 
Lines  and  Hotel  Relle- 
vue-Stratford,  Philadel¬ 
phia. 


47 


two  hours  longer  so  it  is  good  and  strong.  Strain  through  a  Tamy  (a 
heav}^  cheese  cloth). 

Quenelles 

Half  a  raw  skinless  and  boneless  chicken  ground  very  fine; 
pound  in  a  mortar  with  two  whole  eggs,  salt,  ground  pepper,  nut¬ 
meg  and  finely  chopped  parsley.  Then  rub  through  a  fine  sieve. 
Add  some  whipped  cream  and  mix  well.  Then  shape  like  little 
eggs  between  two  demi-tasse  spoons  and  poach  in  chicken  broth. 
Have  half  a  dozen  coxcombs  blanched  and  skinned  and  bcil  ver}^ 
tender.  Cut  in  small  pieces  and  serve  in  chicken  broth.  Also  some 
washed  and  boiled  rice. 


BISQUE  D’HOMARD  AMERICANE 
(Bisque  of  Lobster  American) 

Cook  lobsters  in  short  bouillon  with  a  few 
vegetables  and  a  glass  of  Rhine  wine  for  about 
twenty-five  minutes.  Take  out  lobsters,  separate 
bodies  from  carcass  and  place  a  piece  of  butter, 
a  spoonful  of  flour  and  the  lobster  stock  in  a 
JEAN  S.  BERDOU  casserole  and  let  simmer  for  a  few  minutes.  Put 


CHEF  DE  CUISINE 

HOTEL  ASTOR 
New  York  City,  N.  Y. 

Mr.  Berdou  took  his 
apprenticeship  under 
the  celebrated  Argeles 
Gasost,  chef  at  the 
Hotel  de  France,  Paris, 
after  which  he  was  with 
the  Hotel  Continental 
at  Cauterets,  France, 
Hotel  de  France  at 
Paris,  Hotel  Continen¬ 
tal,  Biarritz,  France  and 
Restaurant  Francais, 
Madrid,  Spain.  Com¬ 
ing  to  this  country  he 
was  at  the  famous  Louis 
Sherry’s  Cafe,  New 
York  City. 


the  carcass  in  a  mortar  and  mash  fine;  then  add 
the  stock  which  gives  it  a  fine  color.  Also  take 
peeled  bodies  and  let  simmer  over  fire  for  twenty- 
five  minutes.  Add  a  teacupful  of  double  cream 
and  one  glass  of  Cognac;  season  with  salt  and 
cayenne  pepper.  Strain  the  whole  and  serve  hot. 

SOUPE  AU  CRESSON  (Watercress  Soup) 
Take  four  potatoes,  two  large  onions  and  a 
little  thyme.  Mince  the  whole  and  put  in  pan 
with  three  quarts  of  water  on  stove.  Add  a 
piece  of  salt  pork  and  cook  twenty-five  minutes. 
Remove  salt  pork  and  strain  the  rest  through  a 


48 


fine  sieve.  Put  back  in  pan  and  let  come  to  a  boil.  Take  a  bunch 
of  water  cress,  remove  the  leaves  and  chop  fine.  Add  this  to  the 
soup  and  let  boil  half  a  minute.  Serve  with  croutons. 


EMILE  BAILLY , 

CHEF  DE  CUISINE 

HOTEL  ST.  REGIS 

New  York  City,  N.Y. 

Mr.  Bailly  prior  to 
coming  to  this  country 
served  in  the  very  best 
hotels  in  Europe.  He 
left  the  Grand  Hotel 
of  Monte  Carlo,  France 
ten  years  ago,  to  come 
to  New  York  and  open 
the  St.  Regis. 


CONSOMME  PARFAIT 

Two  pounds  beef  shin  bone,  four  pounds 
beef  meat,  one  hen.  Put  into  a  pot  with  one 
gallon  cold  water;  let  boil  and  skim.  Put  in 
one  carrot,  one  large  onion,  two  cloves,  half  a 
leek,  celery,  a  small  turnip  and  two  soupspoonfuls 
of  salt.  Let  boil  five  hours  very  slowly,  until  the 
hen  and  beef  are  well  done.  Skim  the  fat  off  the 
broth,  strain  through  cheese  cloth,  put  in  another 
pan  and  let  boil.  Throw  two  soupspoonfuls  of 
tapioca  into  it  and  let  cook  ten  minutes.  Season 
with  salt. 


49 


CONSOMME 

Two  pounds  raw  beef  from  a  shin,  cut  into 
pieces,  any  parings  of  chicken,  beef  and  bones  of 
same  on  hand,  one  medium  sliced  carrot,  one 
onion,  one  branch  parsley  chopped  up,  one  clove 
of  garlic  chopped,  one  branch  chopped  celery, 
one  chervil,  one  leek,  one  tablespoonful  salt, 
ten  whole  black  peppers,  one  clove,  five  allspice, 
one  sprig  bay  leaf  and  one  saltspoonful  thyme. 
Place  all  the  above  in  a  saucepan,  then  pour  in  a 
little  cold  water  to  nearly  cover  the  meat  and 


BEN  E. 
DUPAQUIER 

CHEF  DE  CUISINE 

HOTEL 

ARLINGTON 

Santa  Barbara ,  Cal. 

Mr.  Dupaquier’s  first 
position  was  in  The 
Pendennis  Club,  of 
Louisville,  Ky.  Later 
at  the  Gault  House, 
Louisville,  the  Missouri 
Athletic  Club,  the  Mer¬ 
cantile  Club  and  the 
New  Jefferson  Hotel  of 
St.  Louis;  the  Jonathan 
Club  and  the  California 
Club,  Los  Angeles  and 
the  Hotel  Maryland, 
Pasadena,  Cal. 


other  ingredients.  Place  the  pan  to  one  side  and 
let  it  stand  to  infuse  for  one  hour.  Then  place 
the  pan  on  a  hot  range  and  gently  stir  the  con¬ 
tents  with  a  wooden  spoon  while  cooking,  for 
five  minutes.  Pour  in  two  and  a  half  quarts  of 
boiling  water  and  stir  well  again  until  it  comes  to 
a  boil.  Cover  the  pan  and  let  it  slowly  simmer 
for  one  and  a  half  hours.  Strain  the  consomme 
through  a  napkin  into  another  sauce  pan. 

POTAGE  PRINTAINIER 
Prepare  and  strain  a  consomme  into  sauce 
pan.  With  a  small  Parisienne  potato  scoop  take 
out  all  you  can  from  two  medium  scraped  carrots 
and  two  peeled  sound  turnips  and  place  in  a 
small  sauce  pan  with  half  a  pint  of  the  consomme 


and  half  a  pint  of  hot  water.  Season  with  two  saltspoonfuls  of  salt  and 
boil  for  thirty  minutes,  then  add  all  the  contents  of  the  pan  to  the 
consomme;  add  also  two  tablespoonfuls  of  cooked  string  beans.  Cut 
into  half  inch  pieces;  two  leaves  of  clean  lettuce  and  two  leaves  of 
clean  sorrel,  both  cut  into  julienne  strips;  lightly  mix,  then  boil  for 


ten  minutes  and  serve. 


50 


TOMATO  BROTH 

Twelve  large,  fresh  tomatoes,  one  fowl,  four 
pounds  veal  bones,  one  carrot,  one  onion,  one  red 
pepper,  two  whole  cloves,  one  branch  parsley, 
one  stalk  celery,  one  gallon  water.  Boil  the 
tomatoes  and  veal  bones  in  the  water  with  the 
above  vegetables.  Clean  a  good  sized  fowl, 
roast  it  in  a  hot  oven  for  about  ten  minutes  until 
it  gets  nice  and  brown.  Then  put  the  fowl  in  the 
tomato  broth  and  let  cook  until  done.  When  the 


MARTIN  GINDER 

CHEF  DE  CUISINE 

HOTEL  GREEN 


fowl  is  good  and  tender,  take  it  out  and  let  get 
cold,  then  strain  the  broth  through  a  cheese 
cloth,  season  and  serve  hot  in  a  bouillon  cup. 


Pasadena,  Cal. 

Mr.  Ginder  was  ap¬ 
prenticed  L  n  France  in 
the  best  hotels.  He 
was  at  the  New  York 
Athletic  Club,  the 
Princeton  Club,  the  old 
Hotel  Metropole,  Cafe 
Savarin  and  the  Ven- 
dome  Hotel,  New  York 
City.  He  has  also  held 
several  i  mportant  posi- 
tionsi  n  the  middle  west 
prior  to  taking  his  pres¬ 
ent  position. 


CREAM  OF  CHICKEN  TAVERN 
Cook  a  good  sized  fowl  in  just  enough  water 
to  cover  it,  add  one  onion,  a  tablespoonful  of 
salt,  a  stalk  of  celery,  one  bay  leaf,  one  clove,  one 
carrot  and  one  cup  of  rice.  As  soon  as  the  fowl 
is  cooked  so  you  can  pull  the  meat  off,  take  it 
out  and  let  cool.  Then  pound  in  a  mortar  until 
it  is  all  mashed  up.  Turn  it  back  into  the  liquid, 
and  let  boil  for  another  few  minutes;  then  pass 


through  a  fine  puree  sieve.  Add  half  a  pint  of  cream,  a  quarter  of  a 


pound  of  butter  and  half  a  cup  of  well-cooked  rice.  Serve  hot  in  a  soup 


tureen  or  in  cups. 


51 


BONED  OXTAIL  AYRSHIRE 
Take  one  oxtail,  cut  in  pieces  and  let  stand 
for  a  few  hours  in  cold  water;  then  let  cook  in  a 
white  stock.  When  well  done,  take  meat  off  the 
bones  and  put  lightly  into  press.  Strain  the 
stock  and  thicken  with  arrowroot.  Make  a 
Brunoise,  not  too  fine,  composed  of  carrots, 
parsnips,  leeks  and  celery.  Add  then  to  the  stock, 
the  oxtail  and  two  spoonfuls  of  oatmeal  cooked  in 
bouillon  of  Sherry  and  a  little  cayenne.  Serve. 


JULES  DAUYILLER 

CHEF  DE  CUISINE 

PALACE  HOTEL 

San  Francisco,  Cal. 

Mr.  Dauviller  was 
formerly  the  $10,000 
a  year  dictator  of  the 
cuisine  i  n  the  home  of 
Mr.  and  Mrs.  Harry 
Payne  Whitney  in  New 
York.  The  Whitneys 
got  him  from  the  Grand 
Hotel  in  Paris.  He 
served  his  apprentice¬ 
ship  i  n  the  Cafe  de  la 
Paix  at  Marguery  and 
the  Hotel  Chabot  at  the 
French  Capital,  before 
taking  responsible  posi¬ 
tions  with  the  Hotel 
Riveria  at  Nice,  Italy 
and  the  Grand  Hotel 
at  Paris.  He  succeeded 
to  the  position  of 
Chef  at  the  Palace  in 
San  Francisco  upon  the 
resignation  of  Mr. 
Ernest  Arbogast. 


ESSENCE  OF  TOMATO  EN  TASSE 
Strain  and  boil  Essence  of  Tomato  with  a 
half  chicken  and  serve  in  bouillon  cups. 


- 


WILLIAM 
LEON  BENZENI 

CHEF  DE  CUISINE 

HOTEL  VIRGINIA 
Long  Beach,  Cal. 

Mr.  Benzeni  learned 
his  trade  at  the  Hotel 
Metropole  in  Geneva, 
Switzerland.  Afterward 
he  was  employed  at 
Stutgart,  Wurtemberg, 
Germany.  He  was  con¬ 
nected  with  several 
prominent  hotels  in  the 
East  prior  to  coming 
west  to  take  the  posi¬ 
tion  at  the  Hotel  Vir¬ 
ginia. 


52 


JULES  BOUCHER 


CHEF  DE  CtriSlNE 

HOTEL  ARLINGTON 

Hot  Springs,  Ark. 

Mr.  Boucher  served 
his  apprenticeship  at 
famous  French  Hotels 
and  Cafes,  under  Chefs 
world  famous,  such  as 
Father  Thiebout,  of  the 
Maison  et  Chabot  of 
Paris,  Chef  Cassinin, 
of  the  Maisson  Dorce, 
and  was  at  the  Res¬ 
taurant  Marguery,  Pal¬ 
ace  Madelaine  of  Paris 
and  the  Cafe  Royal  of 
London.  Coming  to 
America  he  was  at  the 
Hotel  Tourraine,  Bos¬ 
ton,  Auditorium  Hotel, 
Chicago,  and  the  De¬ 
troit  Club,  at  Detroit. 


BOUILLON  EN  TASSE 
(Bouillon  in  Cups) 

Put  beef  bones  in  cold  water  and  salt  and  let 
come  to  a  boil.  Then  skim  off  and  add  carrots, 
onions,  cloves,  celery,  whole  pepper  and  let  cook 
for  two  hours.  Put  aside,  then  add  two  or  three 
pounds  chopped  beef,  two  eggs  and  mix  the  whole 
together.  Replace  on  stove  until  all  is  well  cooked 
then  strain.  Before  serving  add  a  glass  of  Madeira 
wine. 

CLEAR  GREEN  TURTLE 
Add  to  eight  quarts  of  beef  bouillon  four 
pounds  of  veal  bones  and  four  pounds  of  chicken 
necks  and  wings,  thyme,  laurel  leaf,  celery, 
mushroom  peelings,  salt,  pepper,  parsley, 
marjoram  and  clarify  same,  then  consomme. 
Cut  the  turtle  meat  in  dice  and  keep  in  a  “Bain 
Mari.”  Before  serving,  add  Xeres  Oloroso  or 
Amontillado  Sherry.  Granday  Turtle  is  the  best 
to  use.  If  desired,  thicken  the  soup  with  arrow- 
root. 


EDWARD 
R.  J.  FISCHEL 

STEWARD 

HOTEL  PIEDMONT 
Atlanta,  Ga. 

Mr.  Fischel  was  ap¬ 
prenticed  under  the  fa¬ 
mous  Jean  Marie  La- 
porte  and  has  been  at 
the  following  hotels: 
Hoffman  House,  New 
York  City,  Cafe  Sava- 
rin,  N.  Delmonico  and 
the  Congress  and  An¬ 
nex,  Chicago. 


CHICKEN  GUMBO  STRAINED  IN  CUP 

Cut  one  tender  well  cleaned  chicken  in  small 
square  pieces.  Place  in  a  sauce  pan  with  three 
ounces  of  butter,  add  four  ounces  of  lean  raw 
ham,  two  onions,  two  branches  celery,  two  leeks, 
two  green  peppers  cut  in  squares.  Stir  with  a 
wooden  spoon  over  fire  until  the  moisture  evapo¬ 
rates,  then  add  about  half  a  gallon  chicken  broth, 
three  peeled  tomatoes  and  ten  pieces  of  well 
washed  okra  cut  in  pieces,  a  sprig  of  thyme,  a 
teaspoonful  of  gumbo  file  and  two  bay  leaves; 
let  all  this  simmer  until  the  okra  is  well  done. 
Remove  fat  from  top  and  strain  into  cups  and 
serve. 


54 


CHARLES 
PIER  GIORGI 

CHEF  DE  CUISINE 

HOTEL  ALCAZAR 
St.  Augustine,  Fla. 

Prior  to  coming  to 
the  Hotel  Alcazar,  Mr. 
Giorgi  was  at  the  Hotel 
Walton  and  the  Gilsey 
House,  New  York  City; 
the  Bay  Shore  House  at 
City  Island,  N.Y.  ;  the 
Hollywood  Hote  1  at 
West  End,  N.J.,  and 
at  the  Hotel  Kittatinny 
at  Delaware  Water  Gap 
Pa. 


CHICKEN  AND  CELERY  BOUILLON 

OPORTO 

Prepare  one  good  sized  fowl.  Cover  in  a  pot 
with  cold  water.  Add  two  stalks  of  celery 
chopped  fine,  six  leeks,  one  bay  leaf  and  one 
onion.  Boil  slowly  for  about  three  hours.  Season 
with  salt  and  pepper.  Strain  both  through 
cheesecloth.  Add  to  each  cup  of  broth  one 
tablespoonful  of  Oporto  Sherry  and  one  tea- 
spoonful  of  whipped  cream.  Serve  with  a  piece  of 
toast  very  hot. 

POTAGE — VICTOR  I NE 
One-quarter  of  a  pound  of  butter,  mince  one- 
quarter  of  a  pound  of  ham,  one  onion,  one  piece 
of  celery,  blanch  and  slice  two  sweetbreads. 
Add  flour  to  form  a  thin  paste.  Rub  all  through  a 
puree  sieve.  Heat  again.  Thin  with  chicken 
broth,  season  with  salt  and  pepper  and  serve 
with  shredded  chicken,  rice  and  bread  croutons. 


55 


CESAR  OBRECHT 


CHEF  DE  CUISINE 

GRAND  HOTEL 
DE  L ’EUROPE 

Lucerne,  Switzerland 
also 

PALACE  HOTEL 
LTD. 

Murren,  Switzerland 

Mr.  Obrecht,  prior 
to  holding  his  present 
position,  was  at  the 
Grand  Savoi  Hotel  at 
Florence,  at  the  Grand 
Hotel  and  Kurhaus,  at 
St.  Blasien;  the  Grand 
Hotel  de  Thouwe  at 
Thouwe,  the  Grand 
Hotel  Krasnapolsky  at 
Amsterdam,  the  Grand 
Hotel  de  Salines  at 
Reinfelden  and  the 
Grand  Hotel  Waldhaus 
at  Vulpera. 


CONSOMME  PARE  AIT  (Perfect  Consomme) 

Chop  one  pound  lean  beef  as  fine  as  possible 
and  put  in  a  casserole.  Add  one  carrot,  one  leek 
chopped  fine,  one  head  of  celery,  chervil,  two 
whites  of  eggs,  and  put  in  the  whole  about  three 
quarts  of  cold  bouillon.  Bring  to  boil  and  stir. 
When  boiling,  let  cook  slowly  for  about  two 
hours.  Remove  the  grease  and  strain.  Garniture, 
one  and  a  half  ounces  tapioca  and  Royal  a  la 
cream  in  dice. 

Royal  a  La  Cream 

One-fifth  pint  of  cream,  one  whole  egg  and 
a  little  salt;  beat  egg  and  mix  with  cream.  Fill 
into  mould  and  let  poach  in  a  pan  of  hot,  water, 
but  do  not  let  come  to  a  boil.  When  cooked  and 
cooled,  turn  out  on  upturned  cover  of  vessel  and 
cut  in  dice. 


^  czv 


56 


ERNEST 

OTZENBERGER 

CHEF  DE  CUISINE 

HOTEL  DENNIS 


CREAM  OF  ASPARAGUS 

Put  four  ounces  of  butter  in  a  sauce  pan. 
When  very  hot  add  one  pound  of  the  tender 
parts  of  asparagus  and  fry  colorless  on  a  brisk 
fire.  Moisten  with  two  quarts  of  chicken  broth 
and  when  done  drain  and  mash.  Then  pass 
through  a  fine  sieve.  Add  one  pint  of  veloute 
sauce,  color  with  some  spinach  greens,  season 
with  salt,  sugar,  nutmeg  and  when  serving  thicken 
the  soup  with  a  raw  egg  yolk  diluted  in  cream  and 
work  in  two  ounces  of  butter.  Serve  separately 
some  croutons  souffles  made  out  of  pate  a  chou 
rolled  in  flour  and  fried  in  hot  fat,  or  asparagus 
tips  may  be  served  instead  of  the  croutons. 


Atlantic  City,  N.J. 

Mr.  Otzenberger  was  CLARIFIED  CHICKEN  CONSOMME 

formerly  Chef  for  G. 

w.  Vanderbilt  in  Paris,  Put  into  a  soup  pot  five  quarts  of  white 

London  and  New  York.  ...  .  J .  .  .  .  .  .  .  .  . 

chicken  broth,  add  one  pound  chicken  legs  and 

a  small  knuckle  of  veal.  Boil  and  skim.  Put  in 

two  pounds  of  roasted,  unbrowned  chicken  bones,  one  leek,  one  carrot, 

one  onion  stuck  with  a  clove,  a  little  parsley  and  celery  roots;  boil 

continually  for  three  hours.  Chop  very  fine  one  pound  veal,  mix  in 

two  whole  eggs,  dilute  with  one  quart  of  cold  broth  and  stir  this  in  the 

consomme,  using  a  whip.  Salt  it  according  to  taste  and  strain  through 

a  silk  sieve. 


PUREE  OF  CUCUMBERS 

Remove  the  seeds  from  two  pounds  of  peeled  cucumbers.  Blanch 
them  for  a  few  minutes  in  boiling  salted  water;  drain  well.  Mince  and 
fry  in  four  ounces  of  butter,  then  moisten  with  sufficient  veal  or  chicken 
stock  and  reduce  until  all  the  broth  is  absorbed.  Pound  them  in  a 
mortar,  adding  a  pint  of  very  thick  cream  sauce.  Press  through  a 
sieve,  heating  the  puree  and  adding  two  ounces  of  butter  before  serving. 


57 


LOUIS  PFAFF 

CHEF  DE  CUISINE 

NEW  WILLARD 
HOTEL 

Washington,  D.  C. 

Mr.  Pfaff  was  for¬ 
merly  at  the  following 
prominent  New  York 
City  hotels.  The  St. 
Denis,  The  Union 
Square,  The  Albemarle, 
The  Vendome.The  New 
Amsterdam ;  also  at  the 
Royal  Moskoko  at  On¬ 
tario,  Canada. 


STRAINED  GUMBO 

Chopped  onions,  green  peppers,  ham,  okra 
cut  in  one  inch  lengths;  saute.  Add  chicken 
broth,  half  a  dozen  peeled  tomatoes  cut  in 
quarters.  Season  to  taste. 

CLEAR  GREEN  TURTLE 

Sever  head  and  cut  up  turtle  in  pieces  and 
boil  until  done.  Remove  bones,  cut  in  square 
inches  and  reduce  stock  until  it  becomes  strong. 
Add  some  good  Sherry. 


58 


JULES  KOHLER 

CHEF  DE  CUISINE 

HOTEL  ADLON 

Berlin,  Germany 

Monsier  Jules  Kohler 
came  to  the  Adlon  from 
the  most  eiegant  and 
famous  Restaurant  in 
Paris,  the  “Cafe  de 
Paris.” 


CONSOMME  JACOBINE 

Prepare  a  strong  consomme,  rich  in  meat  and 
lots  of  celery.  Garniture  of  Royal  cut  lozenges, 
fine  juliennes  of  red  carrots,  fine  round  cut 
pimentos  and  a  little  chervil. 

MOUSSELINE  SICILIENNE 
(Sicilian  Mousseline  Soup) 

Cream  of  chicken  soup  to  which  add  two 
ounces  of  white  mushrooms,  and  a  little  lemon 
flavor;  pass  through  a  strainer,  then  let  cook  for 
fifteen  minutes  and  add  a  quarter  of  a  pint  of 
cream  and  four  yolks  of  eggs.  Strain  through 
cheesecloth  and  add  one  ounce  of  butter.  Garni¬ 
ture,  half  an  ounce  ground  pistache  well  sifted. 

CONSOMME  NEB  AC 


Usual  consomme  to  which,  for  each  quart  of 
consomme,  add  one  and  a  half  ounces  fresh  truffles  in  order  to 
obtain  a  strong  truffle  flavor.  Garnish ;  with  truffles  cut  julienne 
style,  the  same  of  smoked  ox  tongue  and  serve. 


59 


LUCIEN  FUSIER 


CHEF  DE  CUISINE 

GRAND  HOTEL 
METROPOLE 

Interlaken,  Switzerland 

Mr.  Fusier  was  for¬ 
merly  at  the  Shep- 
heard’s  Hotel  at  Cairo, 
the  Grand  Hotel  du 
Louvre  at  Menton, 
France,  Hotel  Schwei- 
zerhof  at  Interlaken, 
Switzerland;  Tunisia 
Palace,  Tunis;  the 
Yongfraublick  Hotel  at 
Interlaken ,  Switzerland , 
and  at  the  Cap  Hotel, 
Bordighera,  Portugal. 


CONSOMME  ANDALOUS 

Broth  of  fowl  besprinkled  lightly  with 
julienne  vegetables,  chopped  carrots  and  coarse 
grains  of  wheat  cooked  in  the  consomme. 


60 


VICTOR  HIRTZLER 

CHEF  DE  CUISINE 

HOTEL 
ST.  FRANCIS 
San  Francisco,  Cal. 

Mr.  Hirtzler  was 
born  in  Strasbourg, 
Alsace,  Germany,  and 
learned  his  profession 
under  Emile  Feypell 
in  Strasbourg  who  is 
considered  one  of  the 
finest  Chefs  in  France. 
Mr.  Hirtzler  has  been 
in  the  best  hotels  in 
France  and  Germany. 
Coming  to  the  United 
States  he  started  in  at 
the  Old  Brunswick  in 
New  York  City,  and 
then  at  the  Waldorf 
Astoria,  New  York  City  , 
then  at  Sherry ’s  famous 
Cafe,  New  York  City. 
He  came  to  San  Fran¬ 
cisco  to  open  the  Hotel 
St.  Francisin  1904. 


CREAM  OF  TOMATO  SOUP,  ST.  FRANCIS 

Put  a  shinbone  on  the  stove  with  a  large 
sized  soup  bouquet,  adding  plenty  of  salt.  Start 
with  cold  water  and  cook  very  slowly  on  the  back 
of  the  stove  until  the  meat  drops  from  the  bone. 
Drain  the  broth  through  a  cheesecloth.  Cool 
and  skim  off  the  surplus  fat.  Add  the  contents  of 
a  can  of  good  solid  tomatoes,  boiling  with  the 
stock  for  about  half  an  hour.  Strain  through  a 
sieve  and  put  on  to  boil,  thickening  with  corn 
starch  or  flour,  the  former  making  a  lighter, 
daintier  puree.  Just  before  serving,  add  a 
quarter-pound  of  butter  and  half  a  pint  of  sweet 
cream. 

VELVET  SOUP 

Mince  up  fine  the  red  part  of  a  few  good 
carrots,  stew  them  with  butter,  salt,  sugar  and  a 
little  broth  and  when  done  strain  through  a 
sieve.  Put  a  quart  of  clear  broth  on  to  boil, 
mix  in  with  four  tablespoonfuls  of  tapioca,  let 
stand  for  twenty- five  minutes  on  the  side  of  the 
fire,  skimming  it  off  well.  At  the  last  moment, 
add  the  carrot  puree,  season,  boil  up  once  or 
twice  more  and  serve  in  a  soup  tureen. 

CONSOMME  ADELE 

Make  an  extra  fine  beef  consomme,  well 


flavored.  Just  before  serving,  cut  into  strips  like  matches  one  arti¬ 
choke  bottom,  one  truffle  and  half  a  banana,  adding  also  a  glass  of 


dry  sherry. 


CHICKEN  BROTH  L’ ORANGE 
Make  a  well  flavored  chicken  broth  and  serve  in  cups.  Take  a 
slice  of  orange,  leaving  the  skin  on,  and  cut  it  into  four  pieces,  putting 
one  piece  in  each  cup. 


61 


World  Famous  Chefj1 


CREAM  OF  CHICKEN  HORTENSE 

Make  a  cream  of  chicken  soup  in  the  usual  way.  To  a  quart  of 
the  puree,  take  a  cup  of  peeled  almonds.  Pound  into  a  pulp  or  grind 
in  a  mortar,  mixing  with  milk,  thoroughly  pulverizing  the  nuts. 
Strain  and  add  to  the  soup. 

CLAM  BROTH 

For  six  persons  or  so,  take  about  five  pounds  of  clams.  Wash  and 
put  on  to  boil  with  a  pint  of  water,  a  few  sticks  of  celery  and  a  bunch  of 
parsley.  Cook  for  ten  minutes.  Drain  and  strain.  This  makes  about 
a  quart  and  a  half  of  juice.  If  necessary,  add  salt,  also  a  bit  of  cayenne. 
To  each  cup  add  a  big  spoonful  of  whipped  cream.  Very  dainty  and 
generally  liked. 


PUREE  OF  SPLIT  PEAS 

One  pound  of  green  split  peas,  soaked  in  cold  water  over  night. 
Drain  and  put  into  pot  with  two  quarts  of  bouillon  or  soup  stock.  It  is 
possible  to  use  water,  but  this,  of  course,  does  not  make  rich  puree. 
Add  two  onions,  two  ounces  of  leeks,  two  ounces  of  carrots,  one  pound 
of  raw  ham  bone  or  a  quarter  pound  of  bacon.  Boil  until  the  peas 
melt,  which  takes  about  an  hour.  Remove  the  vegetables  and  the  bone, 
strain  the  peas  through  a  sieve,  add  two  ounces  of  butter,  and  serve 
boiling  hot. 


PRINCESS  SOUP 

Thicken  some  soup  stock  or  consomme  with  the  yolks  of  two 
eggs,  but  do  not  boil.  Add  them  after  taking  from  fire,  when  still 
hot,  but  not  boiling.  Cook  some  carrots  and  turnips  in  salt  water  on 
the  side,  cutting  the  vegetables  in  lozenge-shaped  bits  and  add  just 
before  serving. 


CREAM  OF  POTATO  SOUP 

Slice  four  potatoes  into  a  quart  of  bouillon.  Cover  tightly  to 
prevent  the  escape  of  the  aroma  of  the  bouillon.  Boil  until  the  potatoes 


62 


are  soft.  Strain  though  a  seive.  Add  a  pint  of  thick  cream  and 
three  ounces  of  butter.  Serve  with  croutons  souffle. 


INTERNATIONAL  COOKING  LIBRARY 

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“  “  5 — International  Dessert  and  Pastry  Special¬ 

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“  “  6 — Bread  and  Pastry  Recipes 

“  “  7 — Soups  and  Consommes 

“  “  8 — Fish,  Oysters  and  Sea  Foods 

“  “  9 — Roasts  and  Entrees 

“  “  10 — Relishes,  Garnishings  and  Finishings 

“  “  11— Steaks,  Chops  and  Eggs 

“  “  12 — Table  Decorations 

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64 


